7 oz jar roasted red peppers (about 1 cup diced)
4 cups grated pepper jack cheese (3/4 lb)
8 oz cream cheese
3/4 cup mayonnaise
2 tablespoons minced onion
3 cloves garlic, minced
1 tablespoon Dijon mustard
Preheat oven to 350 degrees F. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice them.
In a bowl, soften cream cheese in microwave. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in the grated cheese and the diced peppers. Place in an 8×8 dish or a pie plate. At this point you can pop it in the fridge if you’re going to cook it later. You can make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Cooking time depends on the size of the dish you make it in. It will start to bubble and brown on the outside edge, and you will know it’s done when it is bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.
Serve immediately. If the dip is done and you’re not ready to eat it, just keep it warm in the oven. If you’re eating leftovers, or you cooked it ahead of time, reheat in the oven (not the microwave). You can serve it with just about anything – tortilla chips, pita chips, crackers, or baguette slices. My personal favourite is homemade pita bread.
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