I think I’ve created a monster.

Hot + Cheesy Roasted Red Pepper Dip I howsweeteats.com

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.

Hot + Cheesy Roasted Red Pepper Dip I howsweeteats.com

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.

Hot + Cheesy Roasted Red Pepper Dip I howsweeteats.com

Just kidding.

I hope.

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

Hot + Cheesy Roasted Red Pepper Dip I howsweeteats.com

Cheesy Roasted Red Pepper Dip

5 from 1 vote
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Ingredients

  • 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

Instructions 

  • 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.
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Hot + Cheesy Roasted Red Pepper Dip I howsweeteats.com

And you should totally make this dip for New Year’s Eve, or just say… you know… dinner. Tonight. Totally works.