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Hot Four Cheese Roasted Red Pepper Dip

Lord Byron's Kitchen
  • 45 minutes
  • Serves 4

INGREDIENTS

2

whole jarred roasted red peppers, (drained and patted dry, finely diced)

1 tsp

smoked paprika

1 tsp

dried parsley

1/4 tsp

salt

1/4 tsp

ground black pepper

8 oz

cream cheese, (cut into 1/2 inch cubes)

1 cup

pecorino, (grated)

1 cup

parmesan, (grated)

1 cup

old cheddar, (shredded)