Roasted Red Pepper Dip

homecook

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1 (7 ounce) jar roasted red
peppers, drained and diced
3/4 pound shredded Monterey
Jack cheese
1 (8 ounce) package cream
cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared
Dijon-style mustard


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a small baking dish, mix the roasted red peppers,
Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic
and Dijon-style mustard.
3 Bake in the preheated oven 20 minutes, or until bubbly
and lightly browned. Serve warm with tortilla chips.

Barb
 
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