There’s no doubt that Hot Four Cheese Roasted Red Pepper Dip will become your favourite dip of all time – four cheeses, smokey and roasted flavour, gooey and creamy, and oh so delicious! Get snackin’!
This dip literally made me weak in the knees. I’m serious. I’m not one of those faint of heart, overly dramatic, romance-crazed types of men. My blog might suggest otherwise with the crocheting, my love of kitchenware, and also the fact that I’m a self-proclaimed cat lady on the inside.
So, when I say weak in the knees, I mean that my mouth could just not handle that much flavour. The overwhelming sensation of that dip with the roasted red peppers and four different types of cheese touching my tongue, resulted in complete state of euphoria, so much so, that my knees became weak.
Okay, I’m a little more dramatic than I care to admit, but I’m trying to impress upon you the absolute insanity in terms of taste and texture that is this Hot Four Cheese Roasted Red Pepper Dip. It’s without a doubt, a dip that I can eat at any time of the day, will fit well into any dipping occasion, and most certainly will result in much praise from whomever you decide to share this dip with – if you decide to share, that is!
Let’s talk about roasted red peppers. I’m not a fan of bell peppers in any colour unless they are well cooked. I find that in their raw state, they taste like soil. Also, I’m one of those rare people who experience heartburn or indigestion after eating bell peppers, which I have learned is the result of eating the skin on the pepper.
Roasting peppers certainly takes care of this problem, because the roasting process, which cooks the peppers at a very high temperature, blisters the skin and you remove it quite easily. The flesh of the pepper loses that soil-y taste (for me, anyway!) and becomes sweeter, and smokey, and develops an almost spreadable texture. I absolutely love it!
Four cheeses are used in this recipe, and to be quite frank, you can pick similar cheeses if you don’t have the exact cheeses on hand that you see in the recipe card below. My only suggestion is that you do not change up the cream cheese, and use a good, solid cream cheese – not the spreadable type – use the brick cream cheese. Keep it cold and when ready to mix into the dip, cut it into cubes straight from the fridge. You want the cream cheese to be heated all the way through, but not softened and mixed into the dip completely.
The grated pecorino and the grated parmesan cheeses can easily be substituted in this recipe if you don’t have those particular cheeses on hand already. Try asiago, manchego, or romano. In essence, it’s important to use two very flavourful, hard, dry cheese if you’re going to make a substitution.
There is, nor will there ever be, a substitution for old white cheddar. That might be just a personal bias, and if it is, so be it! Most of us cheese lovers will have an old, aged cheddar on hand anyway, so it shouldn’t be that much of an issue. I prefer to use white cheddar so that I can keep that glorious red colour in the dish from the roasted red peppers and the addition of the paprika.
The best way to eat this dip is with thinly sliced baguette that has been lightly brushed with olive oil and grilled on both sides for two to three minutes. The extra creamy consistency of the dip, which can most certainly act as a spread as well, coupled with the crisp, crunchy grilled bread, is absolute perfection!
You can certainly serve this dip with chips or crackers too. But, since this dip has such a wonderfully balanced flavour already, use chips and crackers that are unflavoured or just lightly flavoured. For example, I would not serve this dip with a garlic flavoured cracker or a chip that has a strong salt presence. Try low-sodium Triscuit, or basic Carr’s Water Crackers. Or, if you’re like me, just bread!
I’ll find any excuse at all to eat just bread. And if I’m really being honest, I could eat this dip all by itself; just give me a spoon and let me live!
Hot Four Cheese Roasted Red Pepper Dip
- 2 whole jarred roasted red peppers, drained and patted dry, finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces cream cheese, cut into 1/2 inch cubes
- 1 cup pecorino, grated
- 1 cup parmesan, grated
- 1 cup old cheddar, shredded
Preheat oven to 350 degrees.
Add all of the ingredients above to a mixing bowl and toss well to combine.
Pour the mixture into a baking dish and bake for 30 minutes.
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