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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 32 |
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An excellent dip to be served with tortilla chips or crackers. I have also transferred it to a small crockpot to keep warm while serving. Adjust the onion and garlic to taste...I don't usually measure, and it isn't the same twice. Ingredients:
1 (7 ounce) jar roasted red peppers, drained and diced |
3 cups 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 |
Directions:
1. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
2. Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned.
3. Serve warm.
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