Easy Hot Pepper Dip

Here’s to another amazing day.

This is an easy great appetizer that your family and guests will love. It is a simplified version of stuffed hot peppers and is sometimes referred to deconstructed hot peppers.

So let’s collect our ingredients. We will use about 3 large banana peppers, a 16 oz. container of ricotta, 1 cup of ricotta cheese, ½ cup of romano cheese, ½ cup of grated asiago, and ½ cup mozzarella, 1 egg and a couple of shakes of salt and pepper. Not too much salt as your cheeses contain salt.

The first thing we are going to do is chop our peppers. You can use a rough chop which I like to do or chop fine if that is your preference. Next empty our ricotta into a bowl along with all of your cheeses. Add the egg and your peppers be sure to mix well. Once you have this mixed then add to a cooking pan 8x8 or 9x12 for a thinner layer.

Bake for 30 minutes depending on your oven it could vary slightly. You want the top to be lightly golden and the peppers to be tender. In the last 5 minutes top with a little extra mozzarella.

Let set for a few minutes and serve with crackers of your choice or my favorite some toasted baguettes.

This is a supper simple appetizer packed with delicious flavors.

Variations!

You can substitute the banana peppers for jalapeno, poblano, or a sweet pepper of your choice. Same with the cheese any you like, we like to add a little gorgonzola to the mix and a bit of anchovy paste is always a nice touch. Or a bit of Italian sausage or chorizo. The dip can also be served cold.

Do Ahead!

Mix all your ingredients the night before and store in the refrigerator overnight. Then just pop it in the oven before ready to serve.