Thursday, August 2, 2012
Roasted Red Pepper Dip
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
First you want to strain your peppers and pat dry! If you leave them wet it will affect the consistency of your dip!
Mix together cream cheese, mayo, mustard, garlic, and onion. The gently fold in peppers. Place in baking dish at 350 for 20 minutes. You want the edges to brown and the middle to be bubbly.
Serve with tortilla chips or bread rounds.
* I always double this recipe and buy the BIG jar of pepper slices. But you can find the peppers in small jars pre-diced.
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