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Roasted Red Pepper Cotija Dip

This Roasted Red Pepper Queso Cotija Cheese Dip, checks off all the boxes. It is easy to make, it is creamy...cheesy, salty and has a little heat. Loaded with charred roasted red peppers topped with a drizzle of EVOO, all you're going to need is some crackers and a glass of wine or your favorite cocktail!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 1 dip
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz. Cotija Cheese *Look for the Real California Seal
  • 4 oz. Cream cheese *Look for the Real California Seal
  • 2 Red Bell Peppers *roasted
  • 1 Head Garlic *roasted
  • 1 tbsp Crushed Red Pepper *heat level preference
  • 3 tbsp Extra Virgen Olive Oil
  • 1/2 lemon *juice
  • 2 sprigs Fresh cilantro

Equipment

  • 1 food processor

Method
 

  1. Begin by cutting the peppers in half and removing the stems and seeds. For the garlic remove the top bit to expose the garlic cloves.
  2. In an oven safe dish, drizzle 1 tbsp olive oil over the garlic and the bell peppers place in oven for 30-35 min at 425 °F until the tops begin to char.
  3. Let the bell peppers cool and remove most of the skin. (reserve 1/2 bell pepper for garnish)
  4. Add the bell pepper, cotija and garlic cloves to the food processor and pulse. The mixture will be crumbly and thick.
  5. Next add in the cream cheese, crushed pepper, half the juice of a lemon, 1 tbsp of olive oil to the food processor and combine.
  6. Spread on to a plate in a circular motion, garnish when ready to serve, with reserved red pepper (cut into strips) Drizzle remaining of olive oil, sprinkle a bit extra crushed red pepper if desired and add chopped cilantro. ENJOY!

Notes

*Store leftovers in an air tight container. Store in the fridge for up to a few days. If dip gets too thick from being in the fridge add 1tbsp of milk at a time to get it to spreadable consistency.
*Garnish when ready to serve.