Roasted Red Pepper Hot Cheese Dip

This hot cheese dip recipe works great with Wheat Thins!  Roasted red peppers and jalapenos make this hot cheese dip recipe spicy, and a fun Halloween Snack.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  For more fun Wheat Thins and Oreos ideas, search for #SpookySnacks on social media.  #CollectiveBias

At this house, we love cheese.

Robb’s kind of a mild cheddar guy, while I’m more of a pepperjack girl.  My favorite grilled cheese sandwich ever involves pepperjack cheese, caramelized onions, and garlic butter.  Seriously, it’s over the top, decadent heaven.

This week, I figured it was about time for me to put a bunch of cheese together and get it all warm and melty and eat it with Wheat Thins.  It was a brilliant and tasty idea.

And what’s a hot cheese dip recipe without a little heat to it?  I did something I don’t do nearly often enough, and I roasted some peppers.  They added a really flavorful sweet spicy component to this dip.  I couldn’t have done it without them, truth be told.

I started out trying to roast the peppers on my stove.  But I wasn’t in love with how it was going.  It’s because I have one of those glass top stoves, so it’s impossible to get the pepper directly on the heating element.

After I fiddled with that a while, I went with plan B: roasting in the oven.

It’s what I should have done in the first place.

Roasting peppers in the oven is crazy easy.  Just line a baking sheet with foil, put the peppers on it, and throw them in the oven.  After a few minutes, they’ll need to be turned.  Once they are all done, I removed the stems and seeds, and diced up the pepper.

Roasted peppers are so different from raw peppers.  They have this slightly oily, slightly sweet, rich flavor.

You can see from these pictures that the one I tried to roast on the stove has black spots.  Black spots are fine, by the way.  But the problem was, it wasn’t really cooking the pepper, it was just burning the parts that touched the heat.  Some spots were kind of impossible to get heat to.

After I took the photos of the raw peppers, I decided to roast some jalapenos too.  I mean, why not?

Wheat Thins are the perfect companion to this cheese dip.  They taste awesome, and stand up to the hot cheese without getting soggy.  It’s a win-win.

I got my Wheat Thins at Walmart, and you can too.  Coming up on the weekend of October 25th, 2014, many Walmart stores will be holding in-store demos featuring Fanta, Oreos, and Wheat Thins.  Check here to see if the demos will be at a store near you.

It’s a great combination, since Wheat Thins, Oreos, and Fanta are all perfect for entertaining during the holiday season, football season, or any season, really!  It’s easy to make a great party with these products.

 Want more?  Try these crowd-pleasing appetizers!

Pulled Pork Tortilla Cups

Stuffed Mushroom Cups

Caramelized Onion Dip

Roasted Red Pepper Hot Cheese Dip

 

Save Print

Author: Jen @ Jen's Favorite Cookies

Recipe type: Dips

Ingredients

• 8 oz cream cheese
• 2 cups shredded mozzarella cheese
• 2 cups shredded pepper jack cheese
• 1 cup shredded cheddar cheese
• 1 red pepper
• 1 jalapeno pepper
• ½ teaspoon paprika

Instructions

1. Roast the red pepper and the jalapeno by placing on a foil lined baking sheet, and baking at 400F for 20-30 minutes, turning once halfway through baking.
2. Let peppers cool, then dice.
3. In a saucepan over medium heat, combine cream cheese and cheeses, stirring until melted and smooth. Add chopped roasted peppers and paprika, and stir well.
4. If desired, place dip in a oven-safe serving bowl, and top with additional cheddar cheese. Bake at 400F for about 10 minutes, until top is brown and bubbly. Serve warm.

Notes

Since this is best served warm, you may want to keep it warm on the stove or in a slow cooker on the low setting.
This makes a rather large serving, so for smaller gatherings, I recommend cutting the recipe in half.

3.2.2807