February 12, 2012

Roasted Red Pepper Dip

1 7 oz. jar roasted red peppers (about 1 cup diced)
3/4 cup mayonnaise (low fat works great)
1 8 oz package cream cheese, softened ( you can also use low fat)
2 tbsp minced onion
3 cloves minced garlic
1 tbsp Dijon mustard
12 oz. shredded pepper jack cheese

Preheat oven to 350 degrees. If using bottled peppers remove from the jar and blot the excess water with paper towels-a lot of moisture will affect the texture of the dip. Dice the peppers and set aside.

Combine the mayonnaise, cream cheese, onion, garlic, and Dijon mustard. Add in the shredded cheese and diced peppers. Place in an 8 x 8 dish like a pie plate. At this point you can cover it and refrigerate the uncooked dip for 2-3 days.

Place in the oven and cook for 30-45 minutes. Baking time depends on the size of the dish used. Remove from the oven when the dip is golden and bubbly on top. Serve immediately with tortilla chips or warm slices of sourdough baguette.

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