Monday, November 25, 2013

Roasted Red Pepper & Swiss Dip

As a blogger, I am supposed to follow these silly guidelines on how to promote my blog.  {In 1950's announcer voice} "You too can be a popular blogger if you just follow these simple rules..."  It's really overwhelming and annoying, in my opinion.  I am going to eat some Roasted Red Pepper & Swiss Dip while I contemplate it. (See, I followed one of the rules - "make sure you put the name of your recipe in the first paragraph so search engines ping it).

For example, I'm supposed to comment on a bunch of blogs in order to get my name out there.  Forget it. Ain't nobody got time for dat! As much as I love reading my favorite blogs, most have so many security settings that it takes as long to enter the random letters and numbers as it does to read the actual blog post.

As far as my Facebook page goes, I refuse to inundate everyone's news feed with blog promos.

I realize I'm going to offend some people with this next opinion.  I apologize in advance.  I can't stand link-ups.  I understand why people do it, for sure.  I know it's a good way to "get your name out there."  I am just absolutely annoyed to death by link-ups of any kind, and ignore any link that comes from a link-up. Those kinds of things feel so self-serving (I know, that's the point) that I just can't bring myself to participate.

Yes, I sound like a bitter, grumpy old lady.  I'll just grab my tea cup, set it on my doily, and have a little bit of this rich and decadent Roasted Red Pepper & Swiss Dip while I watch Golden Girls.

Roasted Red Pepper & Swiss Dip

12 oz. (3 cups) Swiss cheese, shredded
1/2 c. mayonnaise
1 bunch scallions, sliced
1 T. Dijon mustard
8 oz. cream cheese, softened
12 oz. jar roasted red peppers, drained and chopped
chives for garnish (optional)
Crackers, sliced bread, toast points for serving

Pre-heat oven to 400º.

Mix 2 cups Swiss cheese and next 5 ingredients in a large bowl.  Place in baking dish (fits in 8x8 inch dish or smaller).  Top with remaining cheese.  Bake 15-20 minutes or until bubbly.

Print Friendly and PDF

No comments:

Post a Comment