Roasted Red Pepper Dip

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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For this recipe, I like to use the Monterey Jack with bits of Jalapeno in it for extra zip.

This dip is always a hit at parties, but sometimes I make it for myself and eat the whole thing when nobody's watching.

If you have any leftover, store it in the fridge. Once it's gets cold it makes a great spread for toast or bagels.

Roasted Red Pepper Dip
Adapted from Allrecipes.com
Makes 12 servings

Ingredients

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

Directions

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.