I think I may have created a little chaos at home.
Remember when I bought my husband that remote control helicopter for Christmas? Well, the gadget collection didn’t stop there.
Yesterday he came home with a remote control car.
Now I have objects flying and zooming around the house — occasionally smacking into my feet. I keep wondering what would have happened if I’d married someone my own age instead of someone ten years older. Then again, I probably would have still gotten a few heart-stopping moments this week.
Okay, I’m mostly joking. I’m crossing my fingers that the occasional crash into my brand new iPad was accidental. Three times accidental. Let’s just say I’ve aged a few years in the last few days watching all of this unfold.
Cheesy Roasted Red Pepper Dip
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Ingredients
- 8 ounces cream cheese, softened
- 4 ounces asiago cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
- 4 ounces fontina cheese, freshly grated
- 1 roasted red pepper, from a jar or roasted yourself, patted dry and chopped
- 2 slices cooked bacon, crumbled
- 1/4 teaspoon black pepper
Instructions
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Preheat oven to 400°F. If using jarred roasted red peppers, pat them dry with a paper towel.
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In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of the fontina, chopped red pepper, crumbled bacon and black pepper. Mash everything together thoroughly with a fork. Transfer the mixture to an oven-safe dish, top with the remaining fontina, and bake for about 25 minutes or until the top is golden and bubbly. Serve hot with crackers or chips.
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This dip is perfect for New Year’s Eve, a casual gathering, or just dinner tonight. It’s warm, cheesy, and easy to make — a guaranteed crowd-pleaser.