Introduction

This Hot Roasted Red Pepper Dip is a flavorful and creamy appetizer that’s perfect for gatherings or a cozy night in. Combining smoky roasted peppers with melted cheese, it’s easy to prepare and always a crowd-pleaser.

A white bowl filled with a creamy, baked cheese dip that has a golden, slightly browned top layer mixed with small pieces of red peppers throughout, giving it a textured look. The dip has a thick, smooth texture with visible chunks of red veggies beneath the surface. Around the bowl, there are many slices of light, airy white bread with holes in the crumb, some leaning against the bowl and others lying flat. One slice is partly dipped into the cheese mixture, showing the creamy, mixed texture clinging to the bread. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16-ounce) jar Mezzetta Roasted Red Peppers, drained and chopped
2 cups shredded Monterey Jack cheese
1 (8-ounce) package cream cheese, softened
2 cloves garlic, minced
1 tablespoon minced onion
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
Toasted baguette slices or your favorite crackers, for serving

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine the roasted red peppers, shredded Monterey Jack cheese, softened cream cheese, minced garlic, minced onion, Dijon mustard, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step 3: Transfer the mixture into a 1 ½-quart baking dish, spreading it evenly.
Step 4: Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly browned and the dip is bubbly.
Step 5: Allow the dip to cool for about 10 minutes before serving. Enjoy it warm with toasted baguette slices or your favorite crackers.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the mixture.
Try substituting Monterey Jack with mozzarella or cheddar for a different cheese flavor.
Serve with vegetable sticks for a lighter dipping option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, about 10-15 minutes. Avoid microwaving to keep the texture creamy.

How to Serve

A close-up view of a white bowl filled with a creamy dip that has visible chunks of orange and red roasted peppers mixed in a thick, smooth beige cheese sauce; in the foreground, a woman's hand with purple nail polish holds a piece of light, fluffy bread with a scoop of the dip on its edge, showing a soft interior and slightly crusty outer layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix the ingredients and store the dip unbaked in the refrigerator for up to 24 hours before baking.

What can I use if I don’t have roasted red peppers jarred?

You can roast fresh red bell peppers yourself under a broiler or on a grill, then peel and chop them for the recipe.

Hot Roasted Red Pepper Dip Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

This Hot Roasted Red Pepper Dip is a creamy, flavorful appetizer perfect for gatherings and casual snacking. Combining the smoky sweetness of roasted red peppers with creamy cheeses and a touch of garlic and mustard, it bakes to a bubbly, golden perfection that pairs wonderfully with toasted baguette slices or your favorite crackers.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: Approximately 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 (16-ounce) jar Mezzetta Roasted Red Peppers, drained and chopped
2 cups shredded Monterey Jack cheese
1 (8-ounce) package cream cheese, softened
2 cloves garlic, minced
1 tablespoon minced onion
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

To Serve

Toasted baguette slices or your favorite crackers

Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the proper temperature to bake the dip evenly.
Combine Ingredients: In a large bowl, mix the drained and chopped roasted red peppers, shredded Monterey Jack cheese, softened cream cheese, minced garlic, minced onion, Dijon mustard, kosher salt, and black pepper until the mixture is well combined and uniform in texture.
Transfer to Baking Dish: Pour the mixture into a 1 ½-quart baking dish, spreading it evenly to ensure consistent cooking throughout.
Bake the Dip: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is lightly browned and the dip is bubbly around the edges.
Cool and Serve: Remove the dip from the oven and let it cool for about 10 minutes. Serve warm with toasted baguette slices or your favorite crackers for dipping.

Notes

For extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the mixture before baking.
Make sure the cream cheese is softened to room temperature for easier mixing.
If you prefer a spicier dip, consider adding chopped jalapeños or a dash of hot sauce.
Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
To toast baguette slices, brush them lightly with olive oil and bake at 350 degrees Fahrenheit until golden and crisp.

Keywords: Hot Roasted Red Pepper Dip, Roasted Pepper Dip, Baked Cheese Dip, Appetizer, Party Dip, Cheese and Pepper Dip