Skillet Cheesy Roasted Red Pepper Dip

Skillet Cheesy Roasted Red Pepper Dip served on crackers, baguettes, or even with chips is the perfect appetizer for any gathering or game day party.

Prep Time5 mins

Cook Time38 mins

Broil2 mins

Total Time45 mins

Course: Appetizer

Cuisine: American

Keyword: Roasted Red Pepper Cheese Dip

Servings:

Calories: 386kcal

Author: Ned Adams

Preheat the oven to 350°.
On medium-high, heat the cast iron skillet.
Once hot, add the crumbled bacon and cook until nearly done; about 3 minutes.
Add the onions to the bacon and continue cooking until they begin to soften; about 2 minutes
Drain any bacon renderings and place on medium-low.
Add the cream cheese, stir until melted, fully incorporating the bacon and onions.
Stir in the mayonnaise, mustard, garlic, salt, pepper to the creamy bacon and onions.
Stir in the roasted red peppers and 2 tsp. parsley.
Slowly mix in the cheddar cheese and ¾ of the pepper jack cheese.
Once the mixture has a melted and combined, sprinkle the remaining pepper jack cheese on the top.
Sprinkle the remaining parsley on top of the cheese.
Bake for 25 minutes.
Turn broiler on and place under boiler for about 2 minutes or until it's golden brown.
Remove from oven and serve immediately with crackers, baguettes, or chips.

Slow Cooker Cheesy Roasted Red Pepper Dip

Place cubed cream cheese in a 4 qt. or larger slow cooker on high to begin melting.
Cook the bacon and onion in a skillet. Once done, drain and transfer to the slow cooker.
Add all the remaining ingredients, stir and place the lid on.
Cook on high for 2 hours.
Once done, turn to warm for serving while entertaining.

Once the skillet is out of the oven, transfer to a slow cooker on warm for serving while entertaining.