It seems like everyone has their own go-to appetizers for potluck type parties. If you don’t have a good hot dip on your list then you definitely need one, and this is Cheesy Roasted Red Pepper Dip is of our all-time favorites! It’s different than the standard spinach-artichoke dip that a lot of people bring, yet is has the same warm, gooey, cheesy appeal. You can make it with regular Monterey Jack too, but I love the flavor you get from pepper jack cheese. It’s not spicy at all, it just adds an extra kick. And you all know how much I love roasted red peppers. If you’ve never bought them before they’re usually found in the same section as the jarred pickles, often on the top shelf. Or you can easily make your own with these instructions. They are smoky and flavorful and full of little charred bits that add extra yumminess. And yes, there’s cheese. A lot of cheese.
To get started, Preheat oven to 350.Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ’em up.
In a bowl, soften cream cheese in microwave so it will be easier to stir. Stir in mayonnaise, onion, garlic, and Dijon mustard. Stir to combine and then add in grated cheese
and the diced peppers.
Combine well
and then place in an 8×8-ish dish (a pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the size of the dish you use and your oven, so keep an eye on things. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.
If the dip is done and your party hasn’t started, just keep it warm in the oven. If you’re eating left-overs or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don’t ask me why, I’m sure Alton Brown could explain it, but I’m no food scientist.
You can serve it with anything that sounds good–tortilla chips, pita chips, crackers (don’t get fancy with the flavors–just plain crackers are best) or veggies. However my favorite is soft, warm baguette slices.
There’s something about toasty, chewy bread with gooey garlicky cheese that just makes me happy. (I’m sure a psychotherapist somewhere is making a lot of connections with that one…)
Cheesy Roasted Red Pepper Dip
Ingredients
- 1 7- ounce jar roasted red peppers chopped
- 4 cups 12-16 ounces grated pepper jack cheese
- 8 ounces cream cheese light is fine
- 3/4 cup mayonnaise not Miracle Whip
- 2 tablespoons minced onion
- 3 cloves minced garlic
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
- In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.
Questions & Reviews
I made this for my family's Christmas Party and it was gone in 5 minutes! Some people didn't even get to try some. I will be making a double batch for New Years Eve!
I made this for my husband's annual family Christmas Mexican food party and it was a hit. My brother-in-law had been whining about how there is never any good food there and later told my husband that that dip was the only thing on his plate that he had liked. He didn't know I had made it until my husband told him.
Thanks for yet another great recipe (and instructions on how to roast the peppers, my small town grocery store didn't have the jar!)
Emily, I know what you mean, but I haven't had that problem with this particular dip. Maybe you had an extra fatty cheese? I would try cutting the mayo down just a bit and maybe trying a different brand of cheese. If it happens again maybe just stir it up before serving.
I made this over Thanksgiving and while it was delicious the top had a lovely layer of oil on it that just wasn't attractive…does yours do this?? any suggestions??
Thanks,
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anyone have a suggestion for a substitute for the pepper jack cheese?
I'm an American living in South Africa, and that's ones of thing that is hard to find…we have cheddar, mozzarella…would either of those work?
Okay so I made this for our book club last night and it was a huge hit! It was such a welcome change from my usual hot dips and the flavor was amazing – can't wait to eat the leftovers tonight 🙂
I made this for the grownups at Clark’s birthday party last night and it was SO GOOD! It’s officially my new favorite dip!
Angela, don’t worry it’s not private, you just happen to be on while we’re in the middle of converting to our new site! Be patient and check back in the morning, it will all be working by then!
when I try to click on tabs on your blog like recipe index it says that this blog is private and open to invited readers only. If this is true now can I please be invited. It won’t let me look up how to email you either?
This is the best stuff ever! Highly addctive is the only problem.