Monday, April 5, 2010

Roasted Red Pepper Dip

12 servings

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

Preheat oven to 350 degrees F (175 degrees C).

In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.

Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Serve with fresh bread cut into chunks or nachos.

Tips: Here's the original recipe but I use the Monterey Jack with bits of Jalapeno in it for extra zip, and cut back the dijon to 1tsp because the flavour is just too over-powering for my liking. I also use only 1/2 the amount of mayo because I want to taste the cheese and peppers, not mayo and mustard.

Original Recipe:

- roasted red pepper dip -

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