“This a recipe that my family has made for holiday gatherings for over 30 plus years…” Omni Orlando Resort at ChampionsGate’s Executive Chef Robert Ash had to say about this delectable dip. “Every year we would have chipped beef dip and this dip. There was always a empty platter left when the day/night was done. It is very easy and everyone loves bacon and bread. It also makes a great sandwich spread or dip with vegetables.”
Roasted Red Pepper and Bacon Dip
8 ounces cream cheese, room temperature and whipped
8 ounces sour cream
½ cup crispy applewood smoked bacon bits
¼ cup green onions, chopped
¼ cup roasted red peppers, diced
2 each sourdough or pumpernickel loaf – round
1. Mix all ingredients together in a medium size mixing bowl.
2. Cut a round hole in the top of the pumpernickel round, hollow out making a bowl for the dip. Some of the bread can be save for dipping, especially the top dice into cubes.
3. Cut the second loaf into 1” cubes for dipping. Place the dip into the bread bowl and refrigerate until ready to serve.
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A 17-year hospitality veteran, Executive Chef Ash’s diverse background includes training at L’Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. His 17 years of experience include, Executive Chef of Milwaukee’s historic Preferred Hotel, The Pfister, as well as Executive Chef/Director of Food and Beverage of the InterContinental Milwaukee and Executive Outlet Chef at the esteemed Wynn Resort in Las Vegas, rated Five-Star by Forbes and Five Diamond by AAA. Prior to that, Chef Ash worked at Parian Restaurant in the Regent International Hotel and for three-star Michelin Chef Jean Louis Palladin at Napa Restaurant in the Rio Suites Hotel of Las Vegas. Known for his culinary excellence and openness to innovation, Chef Ash has also consulted for the Harmon Nicolas Restaurant Group through the company Elements of Design—a company with an ultra modern twist on dining concepts. Chef Ash is an incredible talent who brings with him unparalleled knowledge of the industry. With excellence being the only expectation facing Chef Ash, he has been empowered to build a menu that has no boundaries or nationalities, but driven by the complexity of tastes and the depth of the palate.