Roasted Red Pepper Cheese Dip

Roasted Pepper Cheese Dip

All of the peppers I purchased were red. I spotted them at the farmer’s market and they were too pretty to resist! Red peppers are not necessary, just use whatever ones you like, I’m sure the next time I make this, green jalapeños will make an appearance. Dial back the heat by removing all the ribs and seeds post roasting, or nix the habañero if you want.

1 small habañero pepper

3 small anaheim chiles

2 jalapeños

5 cloves garlic, skins on

1 shallot, diced fine

8 ounces cheddar cheese (I used half sharp, half medium)

4 ounces cream cheese

1, 12-ounce can evaporated milk

Preheat oven to 375*F. Rinse and dry the peppers. Snip the root ends of the garlic cloves, leaving skins intact. Toss the peppers and garlic with a few teaspoons oil and roast in the oven until the pepper skins blister and garlic is tender, about 15 minutes. Remove from oven, place peppers in a bowl and cover. Allow to sit for 5-10 minutes. Remove the pepper skins, seeds, and ribs (I left a few in for heat). Chop peppers. Squeeze garlic cloves from their skins.

In a medium saucepan, sweat shallot in a teaspoon of olive oil, until tender and translucent. Add the garlic and peppers. Add the evaporated milk and bring to a simmer, stir in the cheeses, in 3 batches, until everything is combined, smooth, and heated through. Serve warm with chips, crackers, or anything else that needs a cheese blanket.

Can be stored in an airtight container in the refrigerator for 1 week. Reheat in the microwave in 30 second bursts, stirring, between each, or on the stovetop over gentle heat, stirring often.