Katie Lee's Slam Dunk Hot Roasted Red Pepper Dip

by Katie Lee 3:00 AM, March 12, 2018

Aired March 12, 2018

Serves 6-8

Nonstick cooking spray, for baking dish
2 jarred roasted red bell peppers
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
1 (8.5-ounce) bag crunchy cheese puffs, finely ground
4 cups blue tortilla chips, finely ground
Toasted rustic bread and tortilla chips, for serving


Preheat the oven to 325˚F. Spray a 2-quart round baking dish with cooking spray.

In a food processor, blend roasted red peppers and garlic until combined. Add cream cheese, mayonnaise, Parmesan, salt, pepper and basil and process to combine. Spoon into the prepared baking dish. Top with mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes.

To decorate the surface to resemble a basketball, sprinkle cheese puff crumbs evenly over the dip. To make the lines resembling a basketball, use a toothpick or knife to carefully etch in the lines, then carefully spoon blue tortilla chips crumbs over the outline. Serve with bread and tortilla chips.



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