Cheesy Roasted Red Pepper Dip

It seems like everyone has their own go-to appetizers for potluck type parties. If you don’t have a good hot dip on your list then you definitely need one, and this is Cheesy Roasted Red Pepper Dip is of our all-time favorites! It’s different than the standard spinach-artichoke dip that a lot of people bring, yet is has the same warm, gooey, cheesy appeal. You can make it with regular Monterey Jack too, but I love the flavor you get from pepper jack cheese. It’s not spicy at all, it just adds an extra kick. And you all know how much I love roasted red peppers. If you’ve never bought them before they’re usually found in the same section as the jarred pickles, often on the top shelf. Or you can easily make your own with these instructions. They are smoky and flavorful and full of little charred bits that add extra yumminess. And yes, there’s cheese. A lot of cheese. 

Cheesy Roasted Red Pepper Dip from Our Best Bites

To get started, Preheat oven to 350.Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ’em up.

chopped roasted red peppers

In a bowl, soften cream cheese in microwave so it will be easier to stir. Stir in mayonnaise, onion, garlic, and Dijon mustard. Stir to combine and then add in grated cheese

adding grated cheese

and the diced peppers.

adding diced peppers to dip

Combine well

mixed red pepper dip

and then place in an 8×8-ish dish (a pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the size of the dish you use and your oven, so keep an eye on things. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.

baked roasted red pepper dip

If the dip is done and your party hasn’t started, just keep it warm in the oven. If you’re eating left-overs or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don’t ask me why, I’m sure Alton Brown could explain it, but I’m no food scientist.

You can serve it with anything that sounds good–tortilla chips, pita chips, crackers (don’t get fancy with the flavors–just plain crackers are best) or veggies. However my favorite is soft, warm baguette slices. 

roasted red pepper dip on baguette

There’s something about toasty, chewy bread with gooey garlicky cheese that just makes me happy. (I’m sure a psychotherapist somewhere is making a lot of connections with that one…)

Roasted Red Pepper Dip on a baguette


Cheesy Roasted Red Pepper Dip from Our Best Bites

Cheesy Roasted Red Pepper Dip

5 from 1 vote

Prep Time 10 minutes
Cook Time 45 minutes


  • 1 7- ounce jar roasted red peppers chopped
  • 4 cups 12-16 ounces grated pepper jack cheese
  • 8 ounces cream cheese light is fine
  • 3/4 cup mayonnaise not Miracle Whip
  • 2 tablespoons minced onion
  • 3 cloves minced garlic
  • 1 tablespoon Dijon mustard


  • Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
  • In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.


Author: Sara Wells
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. crazy jay- ya, I'd guess it was your cheese. Some brands tend to be spicy and others aren't spicy at all. I've experienced that too. You could definitely substitute monterey jack, that would work great!

  2. So, I put this together and could have eaten it all COLD pretty much before it hit the oven. YUMMY! After it was hot and bubbly, it was a little too spicy. Now I don't know if I had some extra spicy PJ cheese, or if this is par for the course, but I am wondering what might happen next time if I substitute half of the PJ cheese with plain old monteray jack? Thoughts?

  3. I've made 3 things from Our Best Bites (including this) in the last week and one of my friend (who was at all events) said: "jessica, everything you've made this week has been amazing". Thanks Sara and Kate!

    I'm trying the cheesy roll things tonight, so I'll have to invite that friend over, so I can be 4 for 4

  4. Stephanie- hmm…I've never done it in a crock pot before. I'm wondering if having it on low would heat it all the way through enough to really cook it well and thinking that high might scorch the bottom. You'd also miss the nice crust on the top, but it might work. I'm really not sure- I'd have to say that you'll just have to experiment!

  5. I'm planning on making this for a birthday party next weekend, but wonder if I could just cook it in my mini crockpot instead of a baking dish in the oven. That way I can save some space on the table & keep it warm. Since you've made it before – obviously – what do you think? Thanks for this & all your other delisious recipes!

  6. Erika, honestly there's not a great substitution. You could try increasing the sour cream, but it definitely wouldn't turn out the same. It doesn't make it taste like mayo at all if that's any help!

    1. Ok, you said in reply to the mayo comment “you could try increasing the sour cream” but I don’t see sour cream in this recipe? Is this a typo? I’m so scared I’m going to mess this up, I’m not a “from the internet” cook usually! I had this at a party and loved it!

  7. I want to make this so bad, but I despise Mayo. Normally with anything that uses mayo we substitute cream cheese, but you already have that in here. What should I use to sub for mayo in this? I haven't tasted it so I don't know!

  8. I have made this dip 3 times now, and I absolutely love, love, love it!! Thank you for bringing such a delightful dish into my life:)

  9. I made this for my family's Christmas Party and it was gone in 5 minutes! Some people didn't even get to try some. I will be making a double batch for New Years Eve!

  10. I made this for my husband's annual family Christmas Mexican food party and it was a hit. My brother-in-law had been whining about how there is never any good food there and later told my husband that that dip was the only thing on his plate that he had liked. He didn't know I had made it until my husband told him.

    Thanks for yet another great recipe (and instructions on how to roast the peppers, my small town grocery store didn't have the jar!)

  11. Emily, I know what you mean, but I haven't had that problem with this particular dip. Maybe you had an extra fatty cheese? I would try cutting the mayo down just a bit and maybe trying a different brand of cheese. If it happens again maybe just stir it up before serving.

  12. I made this over Thanksgiving and while it was delicious the top had a lovely layer of oil on it that just wasn't attractive…does yours do this?? any suggestions??

    [email protected]

  13. anyone have a suggestion for a substitute for the pepper jack cheese?

    I'm an American living in South Africa, and that's ones of thing that is hard to find…we have cheddar, mozzarella…would either of those work?

  14. Okay so I made this for our book club last night and it was a huge hit! It was such a welcome change from my usual hot dips and the flavor was amazing – can't wait to eat the leftovers tonight 🙂

  15. I made this for the grownups at Clark’s birthday party last night and it was SO GOOD! It’s officially my new favorite dip!

  16. Angela, don’t worry it’s not private, you just happen to be on while we’re in the middle of converting to our new site! Be patient and check back in the morning, it will all be working by then!

  17. when I try to click on tabs on your blog like recipe index it says that this blog is private and open to invited readers only. If this is true now can I please be invited. It won’t let me look up how to email you either?

  18. OH.MY!!!! I just made this and it is soooooo yummy. I am sitting here waiting for our guests and i just don’t know if i can leave any for them…it’s that good.

  19. I just finished up all the soup for our annual Soup’s On New Year’s Eve Party and just read your post. I’m now going to the store AGAIN to get the ingredients I need to make this for tonight’s party – I know I am going to LOVE this and so will everyone else at my party tonight!!

  20. Sara, can I come over to your house and eat some of that so I don’t have to make it myself? I love hot dips. Y.U.MMMMMMMM.

  21. Brit I do have a great recipe for that spinach artichoke dip you had at my house. Here it is:

    1. Get in your car
    2. Drive to Costco
    3. Can you see where this is going? lol.

    I do however make one too (when I’m not so lazy!) I’ll definitely post it on here some time.

  22. This sounds delicious and I’ll be adding it to tonight’s spread! I would love the recipe for your artichoke dip I had a few weeks ago, hopefully you plan on sharing that too.

  23. Despite how much you guys like comments, I don’t know that I’ve ever left one before. I just have to say, YUMM-O! If I can come up with the ingredients today (my current situation can make it hard) I am totally making this for tonight. My husband would love it!

    I love this blog. It’s the only cooking one I read regularly. You guys are awesome. Thanks!