Roasted Red Pepper Dip
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.