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Foodie Friday: Cheesy Hot Pepper Dip

Christine
Sep 25, 2015
2 min read

This little bowl of spice is a creation all my own. I was cooking dinner for myself and some friends, and thought what better side than a hot, bubbly dip? I had a bag of hot peppers in the fridge, curtesy of the local farmers market, and knew I had to make something with them. I had two varieties and thought that I could definitely pair them together, along with the block of cream cheese I had no idea what to do with, and the leftover cheese from the peppers to make something tasty. I had seen recipes in the past, and knew it couldn't be too hard to whip one up myself, sans recipe. So here's what you'll need to make this spicy yet mild treat.

Ingredients:

2-3 hot peppers, chopped up into small squares

1 block of cream cheese, softened

1-1 1/2 cups shredded mexican blend cheese

Directions:

Mix together the cream cheese and shredded cheese. If you don't have a mixer, this step will definitely be the most difficult. I know it was for me!
Once you have the two cheeses well blended, stir in the hot pepper chunks.
Spread dip evenly in a bowl, I used a 4 cup pyrex.
Bake for about 10 minutes at 350 degrees, or until golden and bubbly.

This dip was super easy to make, and went great with stuffed peppers and chips! The smoothness of the cream cheese really balanced out the heat from the peppers, making this dish the perfect compliment to the mild and sweet bell peppers. My only advice walking away from this experiement is to definitely wear gloves when cutting hot peppers. I ended up getting a mild chemical burn from the oils in the peppers and could not get the burning sensation to cease! Other than that, I hope that you will use my recipe. After all, it is football season, so what better time to eat chips and dip?!