Roasted Pepper and Brie Dip


  • 1 cup jarred roasted peppers in oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 cup half and half
  • 1/2 lb double creme Brie cheese, rind removed and cubed
  • 1/4 lb of Gruyere cheese, cubed
  • 1 jalapeño pepper, seeded and minced (if you like extra spicy, leave the seeds in)

Creamy and delicious.

  • Drain the oil from the roasted red peppers, pouring 2 tbs of oil into a non stick saute pan.
  • Discard the remaining oil.
  • Place the red peppers into the bowl of a food processor, and pulse until finely chopped.
  • Stir in the garlic and shallot into the saute pan with the oil and cook for 1 minute over medium heat.
  • Pour 1/2 cup half and half into the saute pan and heat until simmering.
  • Stir in the Brie and Gruyere cheeses until the cheeses melt and the mixture is smooth.
  • Stir in the red and jalapeno peppers.
  • Add additional half and half.
  • Serve immediately.

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