Warm Pepper Dip Recipe

Preheat an oven to 450 degrees F (230 degrees C).

Place the onion bell pepper tomatoes jalapeno pepper and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.

Roast in the preheated oven until the the vegetables are tender and brown about 1 hour stirring every 15 minutes.

Pour the vegetables and whipping cream into a blender filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.

Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.