Seasonal / Holidays

Frankenpepper Cheese Dip

Prep Time: 30 Min  |  Cook Time: 5 Min  |  Servings: 8
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Frankenpepper Cheese Dip
Prep Time
30 Min
Cook Time
5 Min

  • 3 medium sweet bell peppers
  • 2 Tbsp. tomato sauce, divided
  • 2 cups Sargento® Shredded 6 Cheese Italian
  • 1 cup cream cheese, softened
  • 3 oz. diced pimentoes, drained, chopped
  • 1/4 cup cooked Italian sausage crumbles, finely chopped
  • 2 cups Sargento® Shredded Mild Cheddar Cheese
  1. Cut the tops off peppers, and set aside. Scoop out and discard inside of peppers. Cut faces into one side of each pepper using a paring knife. Set peppers aside.
  2. Line 3 small custard cups with plastic wrap. Spoon 1 teaspoon of sauce into each lined cup and carefully spread sauce to cover inside of cup.
  3. In a large mixing bowl, combine the shredded 6 cheese italian blend cheese with the cream cheese and pimentoes. Beat mixture on low speed with a hand blender for 1 minute or until mixture is soft and smooth. Add italian sausage and beat for an additional 15 seconds or until combined.
  4. Spoon mixture into a gallon size re-sealable freezer bag. Cut the tip off one corner of the bag and squeeze cheese mixture toward the cut corner until mixture starts to come out.
  5. Pipe cheese mixture in random swirls back and forth until bottom and sides of all 3 cups are covered. This will create the texture of a brain when you unmold the cheese ball later.
  6. Pipe remaining cheese evenly into cups.
  7. Bring ends of plastic wrap together and twist together until cheese forms a ball. Cut excess plastic wrap off, and place cut side down on a foil lined plate.
  8. Wrap a rubber band around the center of the ball. This will make the two sides of the brain. Freeze mixture for 15 minutes or until firm but not frozen.
  9. Spoon the remaining 2/3 of a cup of shredded cheese into each hollowed out pepper and press mixture down with the back of a spoon until pepper is half full.
  10. Remove rubber band and unwrap the bottom of each cheese brain. Carefully place one ball into each pepper, removing plastic from the sides as they are pressed into the pepper. Only one third to half of the cheese brain should be exposed. Cover and refrigerate peppers until ready to serve.
  11. To serve, microwave peppers on high for 2-3 minutes or until cheese is melted and gooey. Stir halfway through if desired. Serve with a small amount of tomato sauce drizzled around the cut edge of the peppers to resemble blood. Serve with finger shaped breadsticks for dipping.
  12. Note: To simplify the recipe, combine all the filling ingredients and spoon into each pepper. Press down to form a rounded top. Run the back of a knife over the top of cheese to make sides of the brain. Cook as directed above.

Serving Size 8


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 19.00g 29%
Sat. Fat 11.00g 55%
Mono Unsat. Fat 5.00g
Poly Unsat. Fat 1.00g
Cholesterol 55mg 18%
Sodium 380mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 11g
Vitamin A 138RE
Vitamin C 46mg 80%
Calcium 267mg 25%
Iron 1mg 4%