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Warm Halloween cheese dip with roasted peppers in a cream bowl, served with orange bell peppers, broccoli and tortilla chips

Halloween Cheese Dip with Roasted Peppers

A warm cheddar and roasted pepper dip with a smooth, creamy sauce, served with fresh vegetables and tortilla chips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 small portions
Course: Appetizer, dip
Cuisine: American-inspired
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 2 oz cream cheese cubed
  • 8 oz sharp cheddar cheese freshly grated
  • 1/2 cup jarred roasted red bell peppers drained, patted dry and finely chopped
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 tsp lemon juice
  • fine salt to taste
  • 1 small orange bell pepper cut into strips, for garnish
  • broccoli, cucumber or celery, and sturdy tortilla chips for serving

Method
 

  1. Grate the cheddar; drain, dry and chop the roasted peppers. Cube the cream cheese.
  2. Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for about 1 minute without browning.
  3. Whisk in milk gradually. Cook, stirring, for 3–5 minutes until the sauce lightly coats a spoon.
  4. Reduce heat to low. Stir in cream cheese, then add grated cheddar in three batches, melting each before adding the next. Do not boil.
  5. Stir in roasted peppers, smoked paprika and garlic powder. Remove from heat and stir in lemon juice. Taste and add salt if needed.
  6. Thin with a little warm milk if necessary. Serve warm in a heat-safe bowl with orange pepper garnish, vegetables and chips.

Notes

Makes about 2 1/2 cups, depending on added milk.
Keep the heat low once cheddar is added to reduce graininess.
Reheat refrigerated dip gently on the stove with a little milk before serving.
Hold hot buffet food at 140°F or warmer; check with a food thermometer.
Contains dairy and wheat; check packaged dippers for other allergens.