I bought a large jar of roasted peppers to speed up the making of my Goat Cheese Gratin, and then needed to figure out another good recipe (I think I’ve discovered a couple). I found this on allrecipes.ca – and it’s really good…if there’s any leftover, try it in your favorite sandwich – enjoy!
Roasted Red Pepper Dip
340 g/12 oz roasted red peppers – drained if from a jar
1 package (270 g) Monterey Jack cheese, grated
1 package (250 g/8 oz) cream cheese
1/3 c. mayonnaise
1/4–1/2 c. minced onion
2–3 cloves of garlic
2 T. Dijon mustard
1 t. salt
You could prep all of the ingredients and combine by hand in a large bowl – but, why? Put everything in your food processor, pulse until smooth and then scrape it into an appropriately sized baking dish (the next time I make this, I will probably bake half, and freeze the other half for another ‘hot dip day’).
Bake at 350 for 20-30 minutes until it’s bubbling and slightly browned, then serve straight away with raw vegetables, chips and crackers.
- Category: Appetizers, Dip, Sauces