Monday, November 15, 2010

Roasted Red Pepper Dip

Roasted Red Pepper Dip

The picture above shows the recipe cut in half. A full recipe would fit perfectly in an 8x8 baking dish, or something comparable in size.
This is very similar in consistency to a baked artichoke dip. It's delicious and great for entertaining since it can easier be made ahead of time.

1 (7 oz.) jar roasted red peppers, drained and diced
3/4 lb. shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 T. minced onion
1 clove garlic, minced
2 T. prepared Djion mustard

Preheat oven to 350 degrees.

Combine all ingredients in a bowl; transfer to baking dish.

Bake for 20-30 minutes, or until lightly browned and bubbly. Serve warm with tortilla chips, pita wedges, or crackers.

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