Real Simple




5 mini sweet peppers 4 jalapeño peppers 2 poblano chiles 1 red Anaheim chile or red jalapeño 1 large shallot, quartered

1 8-oz. pkg. cream cheese, at room temperatur­e 11/2 cups sour cream 11/4 tsp. kosher salt 8 oz. Monterey Jack cheese, grated (about 13/4 cups), divided

1/2 cup jarred sliced banana peppers,

chopped, divided

Serving suggestion­s: Mini sweet peppers, celery, tortilla chips

PREHEAT broiler with oven rack 6 inches from heat. Place sweet peppers, jalapeños, poblanos, Anaheim chile, and shallot on a large baking sheet lined with aluminum foil. Broil until charred in spots, 10 to 12 minutes. Remove from oven; reduce oven temperatur­e to 375°F. Let cool on baking sheet for 10 minutes.

MEANWHILE, combine cream cheese and sour cream in a large bowl. Add salt, 1 cup cheese, and 1/4 cup banana peppers.

TRANSFER pepper mixture to a cutting board. Trim tops of sweet peppers and chiles; cut in half lengthwise. Scrape with knife to remove seeds and ribs; discard. Chop chiles and shallot. (Wash your hands immediatel­y and avoid touching your face.) Stir pepper mixture into cream cheese mixture.

PLACE dip in a broiler-safe 11/2-quart baking dish or skillet. Top with remaining 3/4 cup cheese.

BAKE until bubbling and golden, 30 to 35 minutes. Increase oven temperatur­e to broil. Broil until golden brown, 2 to 3 minutes. Let stand for 5 minutes. Top with remaining 1/4 cup banana peppers.

MAKE AHEAD: Prepare recipe through step 4. Cover and chill for up to 2 days. To serve, let stand at room temperatur­e for 1 hour, then continue to step 5.

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