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Creamy caramelized onion dip with roasted red peppers is perfect for any special occasion.
If you’ve been around food blogging for a while, chances are you have come across the beautiful blog My Kitchen Addiction. From promoting other bloggers in her Friday Favorites series, to helping others learn about cooking basics in the Kitchen Bootcamp, to posting beautifully shot seasonal recipes, Jen’s blog is a must.
I first met Jen last year at Big Summer Potluck, and had the chance to connect with her again at this year’s BSP. She’s just as warm and sweet as she is on her blog, which is why I am so happy to be able to help celebrate the little baby she will soon be bringing into the world.
Pregnancy is often hard, especially when it’s your first time. There is a lot of uncertainty surrounding you, from your own fears about parenting to how your friends and family now treat you. When you’re a new parent, you need extra love and support, and what better way for food bloggers to show that than with a virtual baby shower!
I don’t know about other people, but when I’m at parties I gravitate toward dips. So simple, so innocent… so easy to put a whole bunch in my belly without even noticing. I had a dip similar to this one back at our holiday party for the ATX Swappers, and even after all those months I couldn’t get it out of my mind. Being a food blogger, though, I couldn’t help but tinker with it, resulting in the creamy dip you see below.
When you mix up the dip, it might seem like there are too many vegetables, but trust me on this. You want a sweet bite of pepper and onion in every scoop.
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Caramelized Onion Dip with Roasted Red Peppers
- 1/2 pound red bell pepper, about 2 peppers
- 2 tablespoons butter
- 2 cups diced onion
- 8 ounces fresh goat cheese, chevre – not crumbles
- 4 ounces neufchatel cheese
- 1 tablespoon freshly snipped chives
- Salt and pepper to taste
- Preheat oven to broil. Halve peppers and remove stem and seeds, then place cut-side down on a foil-lined baking sheet. Broil until skin is blistered and blackened.
- Meanwhile, melt butter in a saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized. This will take 20-30 minutes.
- When the peppers are done, remove them from the oven and place in a ziplock bag or a bowl with cover. Let the peppers cool until they are cool enough to handle, then peel off the skins and discard. If you have roasted the peppers long enough, the skin should peel easily. If it doesn’t come off, don’t worry, just proceed.
- Chop the peppers coarsely, and when the onions are nicely browned, add the peppers to the saucepan and mix well. Remove pan from heat. Add the cheeses and stir to melt. (You can return the pan to the heat if the cheese isn’t melting, but you don’t want it soupy.) Once the cheese is melted, season to taste.
- Spoon into a serving dish, scatter the chives on top, and serve warm with thick tortilla chips, crostini, or pita chips. This is equally delicious at room temperature or even cold – just note that when cold, you’ll need a knife to spread.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…