I’ve said it before and I’ll say it again; I’m obsessed with dips. I have this restaurant idea where it’s tapas style except it’s just dips. Spinach dip, buffalo chicken dip, queso, corn dip….I could be here all day. I think it could work.
A good, savory dip can easily take the place of dinner for me. Heck, in my living on my own days I was no stranger to snacking for dinner instead of sitting down to a bigger meal. It’s also a must-have when it comes to entertaining. A get together of any size absolutely needs to have a dip in the spread. That’s a non-negotiable. Dress it up but having an assortment of crackers and chips, and go a little more gourmet with the selections, I like Stacy’s chips and pita chips.
For your next party or solo dinner you’re going to want to try this cheesy roasted red pepper dip. This one has gone down as my go-to. It’s melty and cheesy but the powerful flavor of roasted red peppers helps cut through the cheese to keep this from feeling overly heavy. One difference I made was instead of just chopping the peppers, I put them in my Nutribullet and pulsed them a bit to make more of a paste, still had some pepper pieces but it was a very smooth paste that would be mixed into the cheese. This helps the whole dip have that pepper flavor and gives it a beautiful rich color.
-1 7oz jar of roasted red peppers, drained
-1 teaspoon smoked paprika
-4oz cream cheese, room temperature
1 cup shredded Manchego cheese
-1 cup shredded Mozzarella cheese
-1/2 cup Parmesan cheese (you can use shredded or grated)
1. Heat oven to 350 degrees.
2. In a blender or Nutribullet, pulse the roasted red peppers until smooth.
3. Mix all ingredients together and bake for 20-25 minutes.
Source: Closet Cooking