Hot and Cheesy Roasted Red Pepper Dip

A couple days ago, I posted about how much I love The Pioneer Woman and her blog. IF you've followed my blog for very long at all, you are also well aware of my second most-favorite blog, How Sweet It Is. On September 1st, she wrote a post FULL of recipes she deems football-worthy. Immediately, I knew this was where I'd find my next post (my next two, actually!).

This one was a no-brainer for me. Except that I didn't follow the recipe I chose, so really I didn't try this recipe at all. Instead of the cheeses called for, which are Italian, I used cheddar, colby Jack and pepper Jack, because I thought the flavors would go better with the main dish I was serving (carnitas tacos, following post). This resulted in the dip being kinda...curdled. Not as smooth and creamy as I'd hoped. Could've been the quality of the cheese, too. Who knows?

This isn't anything to write home about. There is bacon, so that's fantastic. But bottom line: you should try it the way it's written, and then tell me how it tastes.

Hot and Cheesy Roasted Red Pepper Dip

8 oz. cream cheese, softened
4 oz. asiago cheese, freshly grated
4 oz. parmesan cheese, freshly grated
4 oz. fontina cheese, freshly grated
1 roasted red pepper, patted dry and chopped
2 slices cooked bacon, crumbled
1/4 tsp black pepper

Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.

In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top.