Planning a summer staycation? Make sure you add hot roasted red pepper dip to the schedule. It’s so good, you’ll want to list it twice!
Thank you, Mezzetta, for sponsoring this post!
Can we all agree that 2020 has been one for the record books? And not the good kind of records. Like many other families, our summer plans went out the door when Hawaii instituted a 14-day quarantine for out-of-state visitors. But we decided to make the best of it with an end-of-summer family staycation.
And as you know, no summer staycation is complete without really good food. Say hello to your new favorite hot appetizer: hot roasted red pepper dip!
The rich, smoky flavor of Mezzetta roasted red bell peppers and the cheesy goodness of two kinds of cheeses makes this one of the most mouthwatering hot appetizers. For real.
Don’t let the roasted red peppers in the name fool you (or your kids)—this dip is family friendly. It’s totally not spicy, though you could kick up the heat with a touch of roasted red pepper flakes or some cayenne pepper.
Of course, I’m all about desserts that pass as appetizers, so might I suggest some peanut butter cookie dough dip during your staycation?
Did you know that while roasted red bell peppers are common in Mediterranean cuisines, the peppers are native to the Americas?
Red bell peppers are simply green bell peppers that have been left on the vine to ripen. Mezzetta partners with local family farms in Northern California to develop meaty bell peppers with a high natural sugar content. The peppers are roasted and packed within twenty-four hours of harvest to ensure the freshest, smokiest flavor.
Along with eating yummy food, our staycation consisted of crafts (tie-dying shirts and hoodies), moving my oldest from one apartment to the other, movie night complete with movie theater popcorn (yes, you can pick it up), a hike up the canyon, naps, and game night.
Staycations don’t have to be complicated. In fact, the best staycations are simple. It’s all about spending time together as a family and eating yummy food.
Even during this crazy time, you can plan a super fun summer staycation. Think frisbee at the park, barbecueing, swimming, scenic drives, crafts, board games, outdoor movies, bake-offs, camping in the backyard, or sunset hikes.
Here’s how simple it is to make this dip. And guess what? It’s even easier to eat it!
How to Make Roasted Red Pepper Dip
Step 1: Mix ingredients together in a large bowl. Transfer to baking dish.
Step 2: Bake 30-35 minutes until lightly browned and bubbly. Let cool for 10 minutes. Serve with your favorite crackers.
That’s it! I highly recommend using a white 1 ½-quart baking dish to really show off the beautiful color of this red pepper dip.
Printable recipe for hot roasted red pepper dip below. Enjoy!
- 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
- Preheat oven to 350 degrees.
- Mix ingredients together in a large bowl until
well combined. Transfer to a 1 ½-quart baking dish.
- Bake 30-35 minutes until lightly browned and bubbly. Let cool for 10 minutes. Serve with toasted baguette slices or your favorite
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 262mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 5g