Hot + Cheesy Roasted Red Pepper Dip.

December 29, 2011

I think I’ve created a monster.

Sooooo you know how I bought my husband that remote control helicopter for Christmas?

Well well well.

Someone went to Best Buy yesterday. And came home with a remote control car.

Now I not only have objects flying at my head, but I also have them slamming into my feet. I’m wondering what would have happened had I married someone my own age and not 10 years older.

But now… it really doesn’t matter since I’ve easily aged 15 years in the last four days as I watch him try to “softly land” the helicopter on my brand new iPad’s lovely face.

Just kidding.

I hope.

I’m really praying that was an accident. The three times it happened.

Cheesy Roasted Red Pepper Dip

serves about 4 (or possibly more depending on other appetizers)

8 ounces cream cheese, softened

4 ounces asiago cheese, freshly grated

4 ounces parmesan cheese, freshly grated

4 ounces fontina cheese, freshly grated

1 roasted red pepper (from a jar/roasted yourself), patted dry and chopped

2 slices cooked bacon, crumbled

1/4 teaspoon black pepper

Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.

In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top. Serve hot with crackers and chips.