Cheesy Roasted Red Pepper Dip
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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