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Three-Cheese Roasted Red Pepper Dip
Three-Cheese Roasted Red Pepper Dip

Three-Cheese Roasted Red Pepper Dip

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Cook Minutes 40 Min
Prep : 20 Min Cook: 20 Min
Here’s a simple warm cheese dip recipe that can be ready in a snap. This dip is great served with assorted cut-up fresh vegetables or crackers. If you don’t have roasted red peppers, replace them with finely chopped fresh red peppers.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 cup Cracker Barrel Shredded Old Cheddar Cheese
1 cup Cracker Barrel Shredded Habanero Heat Cheese
1 cup Miracle Whip Original Spread
1/2 cup finely chopped roasted red peppers
1 small yellow onion, finely chopped
1 Tbsp. Lea & Perrins Worcestershire Sauce
2 green onions, finely chopped
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Mix all ingredients except green onions until blended; spread onto bottom of shallow ovenproof dish.
Step 3
Bake 20 min. or until heated through.
Step 4
Sprinkle with green onions.
Kraft Kitchen Tips!
Serving Suggestion
Serve with cut-up fresh vegetables, assorted crackers or thin baguette slices.
Make Ahead
This easy-to-make dip can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if necessary until dip is heated through.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
15 %
Cholesterol 15 mg
Sodium 160 mg
7 %
Carbohydrate 2 g
Fibre 0 g
Sugars 2 g
Protein 2 g
Vitamin A
6 %
Vitamin C
10 %
6 %
2 %
24 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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