Crusty Sourdough Pepper Cheese Dip

A bubbling skillet of sautéed peppers and tomatoes, blanketed with melted kaşar cheese, ready for tearing and dipping with warm sourdough.

By WixForum Kitchen

Published October 27, 20269 min read

Total time: 18 mins

Prep: 10 mins
Cook: 8 mins

Serves: 4
Cuisine: Turkish-inspired
Calories: 320; per serving, estimated

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Skillet with melted cheese and peppers, bread tearing dip

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This skillet dip is pure comfort: sweet peppers and ripe tomatoes simmered in butter and olive oil, then buried under a blanket of melted kaşar cheese. It's meant to be eaten straight from the pan, with torn chunks of crusty sourdough for dipping. The contrast of warm, gooey cheese and tangy tomato sauce is irresistible. Ready in under 20 minutes, it's the kind of appetizer that disappears fast at any gathering.

This recipe comes together in one skillet, using just a handful of ingredients that pack a lot of flavor. The key is to cook the peppers until they're soft and sweet, then let the tomatoes break down into a juicy sauce. A shower of shredded kaşar cheese melts into a bubbling layer on top, ready for dipping. Serve it hot with crusty bread for a shareable starter that feels both rustic and special. It's simple enough for a weeknight snack and impressive enough for a party.

The appeal

Why you’ll love it

Sautéing the peppers in butter and olive oil does double duty: the butter adds a rich, nutty flavor while the olive oil keeps the butter from burning at medium heat. The peppers soften and release their natural sweetness, which balances the acidity of the tomatoes. Cooking them slowly over medium heat lets the flavors meld without scorching, creating a base that's fragrant and full of depth.
The cheese is scattered over the hot sauce and left to melt under a lid. This traps steam and heat, allowing the kaşar to melt into a smooth, elastic layer rather than turning greasy or stringy. The 90-second covered cook time is just enough for the cheese to become molten without overcooking the sauce. The result is a dip that pulls into long, satisfying strands with every bite.

What you need

Ingredients

8 ingredients

Servings

Makes 4 servings.

Contains:

Gluten
Milk

Tools

Equipment

10-inch skillet
Chef's knife
Cutting board
Mixing spoon
Lid for the skillet

Swaps

Substitutions

Instead ofSivri peppers
UseUse 3 Cubanelle or Italian frying peppers, thinly sliced, for a similar mild heat and crisp texture.
Instead ofKaşar cheese
UseUse 1/2 cup shredded mozzarella or provolone for a similar stretchy melt, though the flavor will be milder.
Instead ofRipe red tomatoes
UseSubstitute 1 1/2 cups canned diced tomatoes, drained, if fresh tomatoes are out of season.
Instead ofSourdough bread
UseAny crusty bread like a baguette or country loaf works; toast it lightly for extra crunch.

Good to know

Notes

Sivri peppers are long, thin Turkish peppers with a mild heat and a slight sweetness. They're available at Middle Eastern grocers or online; if you can't find them, Cubanelle or Italian frying peppers are a good substitute. The peppers should be sliced thinly so they cook quickly and evenly, releasing their flavor into the butter and oil.

Kaşar cheese is a Turkish semi-hard cheese that melts beautifully. If you can't find it, use a combination of mozzarella and provolone for a similar stretch and flavor. The tomatoes should be ripe and flavorful; if they're out of season, canned diced tomatoes work well. The dish is best eaten immediately, while the cheese is hot and drippy.

Prep

Before you start

Before starting, gather all your ingredients: butter, olive oil, sliced sivri peppers, diced tomatoes, salt, red pepper flakes, shredded kaşar cheese, and crusty bread. Peel the tomatoes by scoring an X on the bottom, blanching them in boiling water for 30 seconds, then plunging into ice water; the skins will slip off easily. Dice them finely so they cook quickly. Slice the peppers into thin rings. Set the bread on a cutting board, ready to tear. Have a lid for the skillet within reach.

Step by step

Method

4 steps

Phase 1

Sauté and Simmer

Step 1: Sauté the Peppers
Heat the butter and olive oil in a 10-inch skillet over medium heat. Add the sliced sivri peppers and cook, stirring occasionally, until they soften and become fragrant, about 3 minutes. The peppers should turn slightly translucent and begin to curl at the edges.
You’ll need: butter · olive oil · green sivri peppers, thinly sliced
Look for: The peppers are soft and aromatic, with a hint of golden color at the edges.
Tip: Keep the heat at medium so the butter browns gently without burning; it adds a nutty depth to the sauce.
Step 2: Add the Tomatoes and Seasonings
Stir in the diced tomatoes, salt, and red pepper flakes. Cook over medium heat, stirring occasionally, until the tomatoes break down and form a juicy sauce, about 3 to 4 minutes. The mixture should be thick enough to coat a spoon but still saucy.
You’ll need: ripe red tomatoes, peeled and finely diced · salt · red pepper flakes
Look for: The tomatoes have released their juices and the sauce is bubbling gently.
Tip: If the sauce looks too dry, add a splash of water; the goal is a spoonable consistency.

Checkpoint

At the end of this phase, the skillet should smell buttery and sweet, with the peppers softened and slightly translucent. The tomatoes should be breaking down, and the sauce should be bubbling gently. The mixture will look glossy and juicy, with the red pepper flakes adding flecks of color. Give it a taste and adjust salt if needed before moving on.

Phase 2

Melt the Cheese

Step 3: Melt the Cheese
Scatter the shredded kaşar cheese evenly over the hot tomato-pepper sauce. Cover the skillet with a lid and let it cook for 90 seconds, until the cheese melts into a bubbling blanket that covers the surface.
You’ll need: shredded kaşar cheese
Look for: The cheese is fully melted, bubbling at the edges, and forms a smooth, glossy layer.
Tip: Don't stir the cheese once it's on; let it melt undisturbed for the best presentation.

Checkpoint

After 90 seconds under the lid, the cheese should be fully melted and bubbling, covering the sauce like a smooth blanket. The edges may brown slightly, which adds flavor. The cheese should be glossy and stretchy when you lift a spoon. The skillet will be very hot, so handle with care.

Phase 3

Dip and Serve

Step 4: Serve with Bread
Remove the skillet from the heat. Tear a chunk of crusty sourdough bread and plunge it into the molten cheese, pulling upward to get a long, stretchy strand. Serve immediately while the dip is hot and bubbling.
You’ll need: crusty sourdough bread, torn into chunks
Look for: The cheese stretches as you lift the bread, and the sauce is hot and steaming.
Tip: Set the skillet on a trivet at the table so everyone can dip straight from the pan.

Checkpoint

The dip is ready when the cheese is molten and the sauce is hot. Tear a piece of bread and plunge it in, pulling upward to get a long, stretchy cheese pull. The bread should be crusty enough to hold up to the dip without getting soggy. Serve immediately, as the cheese will set as it cools.

Doneness

How to tell it’s done

The dip is done when the cheese is fully melted and bubbling around the edges, and the sauce underneath is hot and thickened. The peppers should be soft and the tomatoes broken down into a chunky sauce. If you lift a spoonful, the cheese should stretch and pull away in long strands. For a safer option, cook the cheese until it reaches 160°F (71°C) to ensure any potential bacteria are killed, though this dish is typically served hot from the skillet.

Avoid these

Common mistakes

One common mistake is cooking the peppers over too high heat, which can brown the butter and make the peppers bitter. Keep the heat at medium and stir often. Another is adding the cheese before the sauce is hot enough; the cheese won't melt evenly and may clump. Make sure the sauce is bubbling before scattering the cheese. Also, don't stir the cheese once it's added—stirring can break the melting process and create a grainy texture.

Better results

Tips

Tip 1
For the best texture, use a skillet that's wide enough to hold the sauce in a single layer—about 10 inches works well. This ensures the cheese melts evenly and the sauce reduces properly. If the skillet is too small, the vegetables will steam instead of sauté, and the sauce may be watery.
Tip 2
To get a perfect cheese pull, let the skillet sit off the heat for a minute before serving. This allows the cheese to set slightly, making it easier to lift in long strands. If you serve it immediately, the cheese will be too runny; if you wait too long, it will become firm. Find that sweet spot.

Make it yours

Variations

Spicy Sausage Dip

Add 1/2 pound cooked, crumbled spicy Italian sausage along with the tomatoes. Sauté the sausage until browned, then proceed with the recipe. The sausage adds a hearty, savory note that pairs well with the peppers and cheese.

Herbed Tomato Base

Stir in 1 teaspoon dried oregano and 1/2 teaspoon dried thyme with the tomatoes. The herbs add an earthy complexity that complements the sweet peppers and melted cheese. Use fresh herbs if available, doubling the amounts.

Extra Cheesy Topping

After the cheese melts, sprinkle 2 tablespoons grated Parmesan over the top and place under the broiler for 1 minute until golden. This adds a salty, crispy crust that contrasts with the gooey interior.

Roasted Pepper Twist

Instead of sautéing the peppers, roast them over a flame or under the broiler until charred, then peel and slice. The smoky flavor infuses the whole dish, giving it a deeper, more complex taste.

On the table

Serving suggestions

Serve this dip straight from the skillet, placed on a trivet at the center of the table. Provide plenty of torn sourdough bread for dipping, and let everyone dig in. The contrast of warm, gooey cheese and crusty bread is irresistible. It's perfect for game days, casual gatherings, or a cozy night in.

For a more substantial bite, you can also serve the dip with raw vegetables like cucumber or carrot sticks, though bread is the classic choice. If you have leftover sauce, it can be spooned over grilled meats or roasted vegetables. The dip is best enjoyed warm, so keep it on the table and don't be shy about going back for seconds.

Leftovers

Storage & make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezer: Freeze the sauce (without the cheese) for up to 2 months. Thaw overnight in the fridge, reheat, then add cheese.
Reheat: Reheat the dip in a skillet over low heat, stirring occasionally, until hot and bubbly. Add a splash of water if it seems dry.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, stirring occasionally, until hot and bubbly. The texture may change slightly, but it's still delicious.

Make ahead

You can prepare the pepper-tomato sauce up to 2 days ahead, store it in the refrigerator, and reheat it in a skillet before adding the cheese. This makes last-minute serving easy. Just reheat the sauce until bubbling, then scatter the cheese and cover until melted.

Questions

Frequently asked questions

What is kaşar cheese and where can it be found?

Kaşar is a Turkish semi-hard cheese with a mild, buttery flavor and excellent melting properties. It's often sold in Middle Eastern or specialty grocery stores, and can also be found online. If unavailable, a mix of mozzarella and provolone works as a substitute, though the flavor will be slightly different.

Can this dip be made without a lid?

Yes, but the cheese may take longer to melt and could become rubbery if exposed to direct heat for too long. A lid traps steam and helps the cheese melt evenly. If using no lid, cover the skillet with a baking sheet or a piece of foil as a makeshift lid.

What can be used instead of sivri peppers?

Sivri peppers are long, thin Turkish peppers with a mild heat. Cubanelle peppers or Italian frying peppers are the closest substitutes. For a spicier version, use a combination of Anaheim and jalapeño peppers. The amount can be adjusted to taste.

Can the sauce be made ahead and frozen?

Yes, the tomato-pepper sauce can be frozen without the cheese for up to 2 months. Thaw overnight in the refrigerator, reheat in a skillet until bubbling, then add the cheese and melt. The texture of the sauce may be slightly more watery after freezing, but it will still taste great.

Why does the cheese sometimes turn stringy or oily?

This can happen if the cheese is overheated or stirred too much. Kaşar, like other melting cheeses, can separate if cooked at too high a temperature. Use medium heat, cover the skillet, and don't stir the cheese once it's added. Let it melt gently for the best texture.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card