Bill’s Roasted Pepper Dip!

This is such an awesome dip! Cooking with Bill will teach you how to make great meals to impress your family and friends. You will love to cook in the kitchen after learning a few tricks from me!
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Hey it’s bill again that’s a common name huh anyway so um today’s recipe is kind of like uh a combination of things and and you can do it a lot of different ways and I think I’ve done it one or two ways in the past but I just

Wanted to show you really how easy it is focusing on different parts of it to make it make more sense to you um this is like a I call it a it’s a um roasted pepper dip okay so really what we’re doing is I took some Anaheim peppers and

I took some p Banos and you put them in a bowl with olive oil and toss them around throw them on a Hot Grill and you wait for them to start blistering then you put them back in a clean Bowl cover them with a plastic wrap and

Um let them sit for like 10 15 minutes till they start to cool down you’ll see you’ll be able to tell because they start to cool they’re going to suck the plastic down and then you can take them out and peel them I usually cut the stem

Off you know the stem end off peel them cut them open and take all the seeds and they really turn out pretty well so you know you’ve got I’ve got a whole bunch of peppers here and I’m going to make a whole bunch but these things taste phenomenal just because they’ve been

Roasted uh what would that be Anaheim roasted on Open Fire Jack Frost nipping at your nose I don’t know but anyway so the first part of it is is I got a block 8 oz block of cream cheese and it’s always better to use block cream cheese

I don’t know why it’s just my thing and I’m sticking to it um so let’s get this and I’ve had it out for a couple hours so it’s really at room temperature and basically I want to kind of get it knocked down here a little bit and then we’re going to break it

Apart well I’m going to do that I got juice of a pretty good size lemon I’m only going to put about half of it in because this was a big lemon so we’ve got a uh probably two tablespoons of lemon juice in here you know sometimes you buy a lemon

You get like no juice out it then you buy a lemon and it’s like kind of like a qu all right so as you can see it’s so soft that it’s really really starting to mix up okay so let’s start with some of the ingredients that we’re going to do here

So I got some red onion I went a little crazy so once again I only need about half a cup so I’m going to put about half in here cuz that was kind of crazy Overkill like I just gotten watching TV dangerous too and that’s going to give you some

Kind of solid stuff that’s going to really help stir up that cream cheese and then I’ve got a couple cloves of garlic that I’ve minced up and I also have on the bottom here a shallot cuz I had some leftover and it was in the refriger I’m

Like a let’s use it right so I’m always trying to push that when I’m getting ready to make something I look in the fridge look in the freezer what do I got and what can I make so we really just want like this kind of flavor profile that’s really really

Interesting um this is something where I’m not going to put a whole lot of like seasoning in everything’s going to come just naturally from like the shall the onion garlic the roasted red peppers I need to get this mixed up because it’s it’s too

Stiff and if I had the peppers in here I would just just mutilate them so next step is I need to get some sour cream and I want about a cup that’s half of a container right so you can pretty well eyeball that so another version you could do of this would be

To um to same thing add some graded cheese you know throw it in the oven in the end heat it up I think I’ve done that recipe that version actually but I wanted to do something really unique that had a lot of really good flavor so I really trying to push this

One now we’re cooking all right so what’s our what else do we need to add here well remember we’ve like smoked all these Peppers so I’m just going to put a shot of smoked paprika in here it’s going to add a little color and that smokiness is going to add some

Flavor it’s amazing when you’re when you’re I think I said amazing 10 times already it’s funny when you’re when you’re putting that in you really smell that smokiness and I need a little bit of vinegary stuff so I want to put about a tablespoon of Frank’s Hot

Sauce a little less if you’re not keen on it or you’re afraid it’s going to be too hot and cuz we’re really not putting anything extra in here um I do need like a pinch of salt so whenever you do a pinch of salt remember put it in your hand don’t shake

It in there literally grab a pinch and dance around that was a small one could have stick into my wet hand all right all right perfect now we’re just looking really good smelling really good looking good and this is a kind of dip where but let it sit in the fridge and

It’s just going to be really happy in an hour or two all right more out so let’s move on if you notice I got a cting board here and it’s got the little Welling Tre it’s got around it like if you were cutting uh you know turkey or anything

Uh but in this case cuz I have these peppers and by the way I had gotten the grill out to to make something and I’m like heck as long as I get the grill out let’s roast these peppers I wrap them in plastic throw them in the freezer and

They’re great the only thing you want to make sure of when you get them out is you try and get as much of that water out as you can so guess I need to Bowl here somewhere I don’t know where right here and basically I just start kind of chopping

Along cross cut cuz these are pretty wideo Boop some of them when I was uh um stripping off the skin they kind of fall apart sometimes they’re whole like this one’s pretty whole and what’s funny is that if you miss a little bit of the uh um the skin uh believe it or

Not when when I thought them it peeled right off I like I like the fact of these Anaheim um to me they’re really close to the family of chilies that come from the hatch Farm you know hatch chilies which are really good A little little extra kick to them

Um but uh this is second best cuz sometimes you know we get hatch Chili’s here in the store like once a year they’re here and gone before you know it I think it was last year when I was trying to do this with the hatch chilies um they actually weren’t great they

Already look like you know how um Peppers sometimes will look like they’ve uh you know got kind of the the burn skin like the brown and I was like o that’s kind of crazy so these are the pablanos they’re a little heavier Duty and you just want to work those

Through b see the roasting part it’s already been done so this is like the easy part I’m trying to keep them pretty big chunks I do want to taste them and if you run across a piece that’s got what used to be the vein you can just s it right

Out cuz when I was doing this they were pretty darn hot when I was came hope this is making you hungry it’s looking really good and always say watch what you’re doing when you have a knife in your hand I do all right let me rinse my knife and we’ll finish this

Up get that out of the way I’m going to get this out of the way and I can get the cutting board out of the way let’s go back to what we were doing water drops all right let’s see what this looks like now oo oo so when we put this in the

Fridge obviously the uh cream cheese is going to set up again and be a little thicker all right so I will tell you I thought this was really boring last time I made this so I came up with another idea I got a jar of roasted red peppers and they were already

Sliced they’re actually pretty good but they add a lot of flavor so I’m just throwing in little bit color so nobody mistakes this for like spinach dip man this is like Flavor town I got a lot of chilies in here and like I said this is going to set up real

Nice so what do you do with it well I’m going to show you but it’s not going to be exact because like I said when it goes in the refrigerator it’s going to set and right now it’s a little bit runny but just keep it and if you had tooo much

Water from the U chilies uh you can always add one more cream cheese to soften it first and uh oh my Lord that fresh roast oh and it’s it’s pretty mild the biggest bite I taste is really from the garlic and that’ll mellow right out but flavor of those chilies is just

Overwhelming so you know what do you do well my house I would just be putting this out on the coffee table for everybody but you know if that’s not your good just find a smaller Bowl so everyone doesn’t eat too much it doesn’t that just some you know

Preo scoops of what I use um I I got a whole big uh B bag from you know one of those big stores that you go in Warehouse does um so I could load this up CU I’m going to eat a lot of this act really hungry

Wow I’m telling you believe it or not those flavors are perfect um that little bit of Franks it’s more kind of from the vinegar but you know what what is hot sauce comes from Peppers right so we’re really really trying to just bring it all together tastes like really scrumptious

Um you know with the onion and the oh all those flavors man and that little bit of paa believe it or not that that smokiness is just going to kind of add to those fresh uh grilled peppers and I just can’t say enough so I’m hoping you really do try this hoping

You really enjoy it hoping you’re brave enough because takes a brave soul and you know there other ways to roast peppers um but I really found that a grill is the smart way uh but if you’re desperate I’ve had people tell me they do it in a hot oven you know you

Can Google that I never recommend like trying to Flame them like they do on TV you know on their gas burner first of all cuz Mak a mess your stove but you know when you’re not paying for it I guess you’re okay with it right

Um I really just want to eat a bunch of this you I have no idea anyway hope you try it um I always have more recipes for you thank you guys and I’ll see you next time with even more recipes have a great Day