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BelGioioso Cheese, Inc

 

Roasted Red Pepper Dip

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients 

1/2 cup BelGioioso Asiago cheese, grated
1/2 cup BelGioioso Parmesan cheese, grated
3/4 cup BelGioioso Fontina cheese, shredded
8 oz. cream cheese, softened
1 roasted red pepper, from jar (patted dry) or use homemade
2 slices bacon, cooked and crumbled
1/4 tsp. pepper
Bread, chips or crackers for serving

Directions

Preheat oven to 425°F.

Grease a small baking dish or loaf pan.

In a bowl, combine Asiago and Parmesan cheeses, 1/2 cup Fontina cheese, cream cheese, red pepper, bacon and pepper. Mix well. 

Add to baking dish and top with remaining Fontina cheese. 

Bake for 25 minutes, or until cheese has started to bubble and the top is golden. Serve warm with bread, chips or crackers.

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