Roxy
New member
Roasted Red Pepper Dip:
1-(7-oz.) jar roasted red peppers, drained and diced
3/4 lb. Shredded Monterey Jack Cheese or PepperJack Cheese
1-(8-oz.) pkg. Cream Cheese, softened
1 cup mayonnaise
1 T. onion, minced
1 clove garlic, minced
2 T. prepared Dijon-Style Mustard
Preheat oven to 350 degrees.
In a small baking dish, mix the roasted red peppers, Monterey Jack Cheese or PepperJack Cheese, Cream Cheese, mayonnaise, onion, garlic and Dijon-Style Mustard.
Bake in the preheated oven for 20 minutes, or until bubbly and lightly browned.
Serve warm with various colored tortilla chips.
1-(7-oz.) jar roasted red peppers, drained and diced
3/4 lb. Shredded Monterey Jack Cheese or PepperJack Cheese
1-(8-oz.) pkg. Cream Cheese, softened
1 cup mayonnaise
1 T. onion, minced
1 clove garlic, minced
2 T. prepared Dijon-Style Mustard
Preheat oven to 350 degrees.
In a small baking dish, mix the roasted red peppers, Monterey Jack Cheese or PepperJack Cheese, Cream Cheese, mayonnaise, onion, garlic and Dijon-Style Mustard.
Bake in the preheated oven for 20 minutes, or until bubbly and lightly browned.
Serve warm with various colored tortilla chips.