Creamy, smoky, cheesy, and packed with roasted red pepper flavor, this warm dip combines cream cheese, mozzarella, Parmesan, garlic, herbs, and smoked paprika into a rich appetizer that is especially good with toasted bread, crackers, or fresh vegetables.

Difficulty: Easy — Level 2 of 5

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup roasted red peppers, thoroughly drained, patted dry, and finely chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup sour cream
• 2–3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• Kosher salt, to taste
• 1 teaspoon fresh lemon juice, optional

Optional Garnish

• Additional shredded mozzarella or Parmesan cheese
• Finely chopped roasted red peppers
• Fresh parsley or basil
• Smoked paprika
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 375°F.
2. Pat the roasted red peppers thoroughly dry with paper towels to remove as much excess moisture as possible. Finely chop them and set aside.
3. In a medium mixing bowl, beat or stir the softened cream cheese until smooth and creamy.
4. Add the sour cream, olive oil, garlic, smoked paprika, onion powder, black pepper, and optional lemon juice. Stir until thoroughly combined.
5. Fold in the chopped roasted red peppers, mozzarella, Parmesan, and parsley.
6. Taste the mixture and season with kosher salt as needed.
7. Transfer the mixture to a small oven-safe baking dish or ramekin and spread it evenly.
8. If desired, sprinkle additional mozzarella or Parmesan over the top.
9. Bake for about 20–25 minutes, until the dip is hot throughout and bubbling around the edges.
10. For additional browning, broil for 1–2 minutes, watching closely, until the top is lightly golden.
11. Garnish with chopped roasted red peppers, fresh parsley or basil, a light sprinkle of smoked paprika, and a small drizzle of olive oil, if desired.
12. Let the dip rest for about 5 minutes before serving.

Cook’s Notes

Dry the Peppers Well: This is one of the most important steps. Jarred roasted peppers can carry a surprising amount of liquid, which can thin the finished dip.

Sour Cream vs. Mayonnaise: Sour cream gives the dip a fresher tang and slightly lighter texture. Mayonnaise can be substituted in the same amount for a richer result.

Cheese Texture: Freshly grated mozzarella and Parmesan melt more smoothly than pre-shredded cheese, which often contains anti-caking agents.

Lemon Juice: The lemon juice is optional, but a small amount helps cut through the richness without making the dip taste distinctly lemony.

Make-Ahead: Assemble the dip, cover, and refrigerate before baking. Let it sit at room temperature briefly while the oven preheats, then bake as directed.

Storage: Refrigerate leftovers in an airtight container and reheat gently until hot.

Serving Suggestions

Toasted Bread: Serve with toasted baguette slices, crostini, or rustic bread.

Crackers: Choose sturdy crackers that can hold the thick dip without breaking.

Fresh Vegetables: Bell pepper strips, celery, cucumber, and carrots provide a crisp contrast to the creamy dip.

Party Spread: Serve alongside olives, cured meats, and cheeses as part of an appetizer board.

Beverage Suggestions

White Wine: Sauvignon Blanc or Pinot Grigio provides acidity that balances the richness.

Beer: A crisp pilsner or pale ale pairs well with the smoky roasted pepper flavor.

Nonalcoholic: Sparkling water with lemon or lime provides a clean, refreshing contrast.