Categories: Appetizers

Ingredients

• 1 large red bell pepper
• 1/2 cup plain Greek yogurt
• 1/4 (8-oz.) package cream cheese, softened
• 1 tsp Worcestershire
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp dry mustard
• 1/4 tsp smoked paprika
• 1/2 (8-oz.) package extra-sharp Cheddar, shredded
• 1/2 (7-oz). package milk
• Colby-Jack cheese blend, shredded
• 2 tbsp. finely chopped fresh chives
• Garnish: chopped fresh chives

Directions

1. Preheat oven to 500. Line a rimmed baking sheet with foil.

2. Place bell pepper on prepared pan.

3. Bake until skin is wrinkled and charred, 30-40 minutes, turning twice. Remove pan from oven; cover tightly with foil. Let stand for 30 minutes.

4. Remove stem, skin, and seeds from pepper; finely chop, and place in a small bowl.

5. In a large bowl, beat yogurt and cream cheese with a mixer at medium speed until smooth, 1-2 minutes, stopping to scrape sides of bowl as needed. Beat in Worcestershire, garlic powder, onion powder, salt, mustard and paprika. Stir in roasted pepper, shredded cheeses, and chives. Garnish with chives.

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