Cheesy Roasted Red Pepper Dip

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

5 from 1 vote

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Print Rate

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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.

Notes

Author: Sara Wells

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