Thursday, October 1, 2009

Roasted Red Pepper and Cheese Dip

This dip featured the bright, bold sweetness of the red bell pepper paaired against the creaminess of provolone and the tang of cheddar. Great with wheat crackers, bagel chips, or toasted Italian bread rounds - this is a great opener for a rustic Italian feast.

1 large red bell pepper
1 clove garlic
4 oz. each provolone, sharp cheddar, and mozzarella shredded
1/8 C. parmesan
2 T. parsley
1/8 C. bread crumbs (plain or Italian-style)

Preheat oven to 425.

On a baking sheet, place garlic and pepper. Place in oven immediately, remove after 10-15 minutes. Place in fridge to cool fast.

In a medium, oven safe dish, combine cheeses. Crush garlic and chop pepper finely. Add to cheese mixture. In a small bowl, combine parsley, parmesan, and bread crumbs.
Sprinkle evenly on top of cheese mixture.

Bake for 8-13 minutes, until cheese is melted and topping is lightly golden.

Serve hot.
Yields = 8-10 servings

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