4 Cheese Hot Roasted Red Pepper Dip Recipe

Directions:

1. Preheat your oven to 350°F (180°C).
2. In a mixing bowl, combine the diced roasted red peppers, smoked paprika, cream cheese, manchego, parmigiano reggiano, and mozzarella. Season with pepper to taste.
3. Mix everything thoroughly, ensuring the cheeses are evenly distributed.
4. Transfer the mixture to a baking dish and bake in the preheated oven until the top is golden brown, and the edges are bubbling, about 20-30 minutes.
5. Serve the dip hot, paired with your favorite dippables, and savor the creamy, cheesy goodness!

Slow Cooker Method:

1. Follow the same mixing process as above.
2. Place the mixture in a slow cooker and cook until the cheeses are melted and the dip is heated through. This typically takes about 1-2 hours on high or 2-4 hours on low.
3. Once ready, serve the deliciously melted dip straight from the slow cooker.

Nutrition Facts (Per Serving):

• Calories: 371
• Fat: 29g (Saturated Fat: 17g, Trans Fat: 0)
• Cholesterol: 97mg
• Sodium: 867mg
• Carbohydrates: 6g (Dietary Fiber: 0.5g, Sugars: 4g)
• Protein: 20g

Enjoy the mouthwatering experience of this cheesy delight!

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