Foodie Friday Cheesy Red Pepper Dip

For your immediate family-only super sports party Foodie Friday has a nice, savory warm dip perfect for the occasion.

Hot Cheese/Roasted Red Pepper Dip (prep time:1 hour, including roasting the peppers and baking the dip. Serves 12.) 

1 jar roasted red pepper, drained and patted dry

1 C. diced canned tomatoes (no juice)

1/2 C shredded Gouda plus extra for topping.

1/2 brick (4 oz) cream cheese, room temperature

pita chips, crostini, tortilla chips, crackers, pretzel rods... you get the idea.

Pre-heat oven to 350. Make sure the peppers are patted dry to avoid a runny dip. Cut the roasted pepper slices into chunks and place in a bowl with the diced tomato. Puree with an immersion blender or place in a food processor to puree. Mix together the cream cheese and Gouda. Fold the tomato-pepper puree into the cheese mixture and incorporate as well as possible. Transfer the mix to a shallow baking dish like a ceramic pie pan or a small cake pan.  Bake 20 minutes.  Stir the dip to better combine the cheese and vegetables.  Top with reserved Gouda and return to the oven for another 10 minutes until bubbling and cheese is melted.

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If you have any cheese left, you can use it to garnish the finished dip.

Serve with crackers, bread rounds, chips or whatever you like.  I think it would actually make a nice spread for a sandwich.  It’s also good cold.