Warm Pepper Dip

10 ingredients
5 steps

Ingredients

  • 1 small red onion, chopped
  • 4 large red bell pepper, coarsely chopped
  • 2 tomatoes, cut into wedges
  • 1 jalapeno pepper, seeds and ribs removed, chopped
  • 4 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/4 cup whipping cream
  • 1 cup shredded mozzarella cheese

Directions

  1. 1
    Preheat an oven to 450 degrees F (230 degrees C).
  2. 2
    Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
  3. 3
    Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
  4. 4
    Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
  5. 5
    Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.

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