Chris' Recipes

Bon Appetite!

Baked Red Pepper and Cheese Dip

Written By: Chris - Jul• 13•15

So I’ve made a dip similar to this before, but this one is the best!  Bill and I frequent the T-Box, one of our favorite local eats and recently started with their “Fire Baked Cheese, $12” (Roasted red pepper and three cheese dip served with flatbread).  I don’t know exactly what is in their version, but know it contains goat cheese; which we love.  I was inspired to recreate it and made enough to serve at a couple of different events.

Marinated roasted red peppers are a great thing to have on hand in your pantry.  I recently found a large jar of these grille Piquillo Peppers at Costco that were about half price of what I would typically see in grocery stores.  The piquillo pepper is a variety of chile, having a sweet taste with no heat.  These peppers are typically hand picked during two harvests between September and December; and are roasted over embers, which gives them a distinct sweet, spicy flavor, more comparable to bell peppers than chilli peppers. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.  You can use any jarred or marinated sweet red pepper in this dip!

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Ingredients: 

1 Cup Piquillo Peppers, chopped
1 Onion, caramelized 
1 Tablespoon Olive Oil, for cooking onion
1 Tablespoon Butter, for cooking onion
2 Cloves Garlic, pressed into cooked onion
Salt & Pepper, to taste 
5 oz. Goat Cheese
1 8 oz. package Cream Cheese, room temperature 
1 Cup Mayonnaise
1 Cup Mozzarella Cheese, shredded
1 Tablespoon Paprika
dash Cayenne Pepper

Preheat oven to 350 or 400 degrees.  (This can also be heated in an out door grill.) 

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Cook the chopped onion in the butter and olive oil over medium high heat until it is caramelized.  Stir in the pressed garlic and season with salt and pepper, to taste.

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Drain the grilled red peppers and chop into small, bite sized chunks.

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Add the chopped peppers to the onions and heat through.

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Lower the heat to warm and stir in the cream cheese, until mixed through.

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Turn off the heat and add the goat cheese.

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Stir in the paprika and cayenne pepper.  In another bowl, combine the mozzarella cheese with the mayonnaise.

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Next, combine the pepper and onion mixture with the mayo mixture and stir until mixed well.  Spoon into a baking dish that has been sprayed with non stick cooking spray.  Bake covered with foil until hot and bubbly; about 20-30 minutes.  Remove foil and broil to darken the top if you desire.

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Meanwhile, I cooked some additional garlic over low heat to infuse some olive oil.  Brush Nann bread with the oil and bake, or grill until toasted.

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This dip can be served with as an appetizer, or a side dish!

Enjoy!
Cheers!
~Chris

 

 

 

 

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