4 Cheese Hot Roasted Red Pepper Dip (Print version)
A hot, bubbly roasted red pepper dip made with four cheeses, smoked paprika, and a golden melted top.
# Ingredients:
For the dip
01 -
1 cup (170 g) roasted red peppers, drained, patted dry, and chopped
02 -
8 oz (225 g) cream cheese, softened
03 -
1/4 cup (55 g) mayonnaise
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon kosher salt, plus more to taste
08 -
1 cup (115 g) shredded mozzarella cheese
09 -
1 cup (100 g) shredded manchego cheese
10 -
1/2 cup (50 g) grated parmesan cheese, divided
For serving
11 -
1 tablespoon chopped fresh parsley
12 -
Toasted baguette slices, crackers, pita chips, or vegetables
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Lightly grease a 1-quart baking dish or small cast-iron skillet.
02 -
Chop the roasted red peppers and blot them well with paper towels to remove extra moisture.
03 -
In a medium bowl, stir the softened cream cheese, mayonnaise, garlic, smoked paprika, black pepper, and salt until mostly smooth.
04 -
Fold in the roasted red peppers, mozzarella, manchego, and 1/4 cup of the parmesan until evenly combined.
05 -
Spread the mixture in the prepared dish and sprinkle with the remaining 1/4 cup parmesan. Bake for 22-25 minutes, until hot and bubbling around the edges.
06 -
Broil for 1-2 minutes if you want a deeper golden top. Let the dip rest for 5 minutes, then sprinkle with parsley and serve hot.
# Good to know:
01 -
Best served hot after a 5-minute rest.
02 -
Assemble up to 24 hours ahead and bake from chilled.
03 -
Leftovers keep refrigerated for up to 3 days.