Roasted Red Pepper dip

3 RED bell peppers, roasted, skinned and diced to small pieces.
3/4 pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
4 tablespoon minced onion (red onion will be better)
4 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

For roasting bell peppers:
Preheat oven to 400 degrees. Line a baking sheet with foil. Lay peppers on their sides on the foil, stems pointing sideways.
Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
Take it outside and cover with foil and wait 10 mts to cool that down. Now peel skin and any charred parts.

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.

Tip: goes great with Pretzel thins, or Pita chips.

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