This wonderfully cheesy Roasted Red Bell Pepper Dip is a guaranteed crowd-pleaser!
Last week I promised you my Roasted Red Pepper Dip recipe and here it is! This dip is perfect for parties and watching games. You will love to indulge in the creamy goodness that this dip offers. Enjoy this dip with chips, bread, crackers, bagel chips, and even veggies. My Roasted Red Pepper Dip is a hit with kids too. The flavors are mild enough that kids love it – and my kids just love dips in general. I love that you just put all the ingredients in one dish, mix them together, throw it in the oven and then voila – perfection! Let’s get started.
Ingredients:
1 c roasted red bell pepper, diced
8 oz cream cheese, softened
1/2 c mayonnaise
1 Tbls Dijon mustard
2 c shredded cheese (any kind, I used a Mexican blend)
1/2 c Parmesan cheese
1 1/2 Tbls onion, minced
2 cloves of garlic, minced
Directions:
Preheat oven to 350 degrees.
Measure out ingredients and put in baking dish. If you are using jarred peppers, drain off the liquid before dicing. If you are using peppers from your frozen stash, you’re good to go. I use 1/3 less fat cream cheese and light mayo because I think it makes the dip creamier (and I use that as an excuse to eat more!). Feel free to use the full-fat versions.
Combine all ingredients thoroughly in the baking dish. Even though you will be tempted to taste at this point – hold off! When all these ingredients get heated up and the cheese gets all melty and yummy and gooey – oh my! I’m embarrassed to say we had this dip for dinner one night and ate almost the entire dish. It’s just that good! Alright throw it in the oven and let the goodness happen for about 20-25 minutes.
You are looking for the cheese to melt and get slightly browned and bubbly. This is what it should look like coming out of the oven. Let it cool slightly and then start devouring it. Enjoy!
Roasted Red Bell Pepper Dip
Ingredients
- 1 cup roasted red bell pepper diced, drained and patted dry
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 cups shredded cheese any kind, I used a Mexican blend
- 1/2 cup Parmesan cheese
- 1 1/2 tbsp onion minced
- 2 cloves of garlic minced
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients in baking dish and stir until well combined. If you are using jarred peppers, drain off the liquid before dicing. If you are using peppers from your frozen stash, you're good to go. I use 1/3 less fat cream cheese and light mayo because I think it makes the dip creamier (and I use that as an excuse to eat more!). Feel free to use the full-fat versions.
- Combine all ingredients thoroughly in the baking dish and bake for 20-25 minutes.
- You are looking for the cheese to melt and get slightly browned and bubbly. Serve hot.
Nutrition
More to love:
Olive Garden’s Zuppa Toscana Soup
Connect with me!
Linking up at some of these parties.
Lisa says
Wow! This looks amazing! I am going to a football party tonight and am so taking this! I would love you to link it up at our first ever 4th Friday Finale at Over the Big Moon!
Lisa
http://overthebigmoon.blogspot.com/2011/10/4th-friday-finale-102811.html
Trish @MomOnTimeout says
@HammBoneI’m so glad you enjoyed it! It is pretty amazing 🙂
Jen @ Creating with the J's says
It looks delish. I will be making this very soon! I will let you know how it turns out! I pinned it to one of my Pinterest boards so I wouldn’t lost it. 🙂
HammBone says
I made this Friday night for a party. My husband saw me cutting up the peppers and turned his nose up. When I got it in the oven he changed his attitude a little. The next day it was “the best dip” he ever had. Thanks for sharing it…it was delish as promised!
Shiloh says
Yum! Hopefully we’re having peppers from our garden. I’m going to try this with them.
Erin says
Looks wonderful! (visiting from running with glitter link party)
~The Lemonista
Carrie says
YUM!!!!!!! Thanks for linking up to Refresh Your Nest Friday. Now I’m craving red peppers. 😉
Melanie @ bear rabbit bear says
I bet this tastes as good as it looks. Thanks for linking to Things I’ve Done Thursday.
Melanie
bearrabbitbear.blogspot.com
Meg says
Just found your website via “The Imaginiation Tree” link-up and I love it!! I am totally making this dip tonight to go along with our sub sandwiches (making a special trip to the store and everything!) I am also planning on doing your stained glass leaves with my 18-month-old to give out to family members who dont get to see her very often (grandparents and aunt and stuff). I think they will love a little piece of her craftiness to hang in their window 🙂 Thanks for all your great ideas and recipes!
Carmen says
mmm…this looks delish…gonna make it for our Sunday gathering…thanks.
Would love it if you would link this up to our Rockin’ link party going on now at RoCa and Company. Here is the link: http://rocaandcompany.blogspot.com/2011/09/you-rock-3.html . Come and show off what you got. Hope to see you there…
Remember…YOU ROCK!!
Carmen @
RoCa and Company
http://www.rocaandcompany.blogspot.com
HammBone says
OMG! This looks so good
Tonia @ TheGunnySack.com says
Oh my…now I am hungry! Can I just have a bowl of this for a meal? Thanks for this sharing this at last Monday’s “What In The Gunny Sack?” link party!
Lisa @ akawest says
Yummmm! I wish that is what I were about to eat for lunch.
Rosemary@villabarnes says
That looks so delicious. Thanks for sharing.
aggiepm says
Um that looks insanely good! You should have called me over to taste test 🙂