Roasted Red Pepper Three Cheese Dip
This weekend is a big weekend for Minneapolis. The Superbowl is being hosted here so there’s been a lot of cool happenings downtown. In other news, Jimmy Fallon wants to have dinner at someone’s house to sample a home-cooked Minnesota dinner. Being the native Minnesota nice gal that I am, I invited him over for a braised venison meal with a side of mushroom wild rice. Not that I’m expecting he’ll actually be joining us but thought I’d extend the offer. He could even forge his own bottle opener in our backyard blacksmith shop and use it to open a classic Minnesota Grain Belt beer. I’m sure that would be exciting… but alas, that is most likely not happening. What IS happening, however, is this roasted red pepper cheese dip made with three cheeses which makes a perfect appetizer for Superbowl Sunday.
This is one of the easiest, creamiest dips. I’m obviously forgoing my normal dairy free food trend with this one. It’s over the top dairy, super delicious and incredibly addictive. This combination is one that a local restaurant serves up baked in a wood fired oven alongside fire baked flatbread and it’s to die for! I had a good guess as to which cheeses were combined with the roasted red pepper and one of the waitstaff was kind enough to confirm without giving me too many specifics. I mean, they’d hate for anyone to figure out the recipe and then be making it at home… well, a few little experiments later and I had the taste that I was looking for!
Roasted red pepper cheese dip uses cream cheese, chevre (goat cheese) and monterey jack. This dip can be made in a small crock pot or you can place it all in an oven save dish. I used a small cast iron pan and broiled it. Doing this, the very top gets all nice and browned and you can stir it in for that roasted toasted goodness while the middle of the cheese stays warm and creamy. Serve this melty mouthful of amazingness with veggies, toasted naan or any other dippers for a tasty treat. Fair warning: you might want to make a double batch!
- 8 oz cream cheese
- 4 oz plain goat cheese
- 4 oz monterey jack cheese, shredded
- pinch of garlic powder
- 1 roasted red pepper, pureed (or an equivalent amount from a jar of roasted red peppers)
- Melt the cheese together in a small saucepot and stir in the pureed red pepper and garlic.
- Pour the dip into an oven proof dish and broil until the top is starting to brown.
- Remove from oven and serve hot!
- Alternately, place all of the ingredients in a small slow cooker and turn on low until perfectly melted!
- Serve with veggies, toasted naan or any other dippers.