Roasted Red Pepper Dip

  • Author: Meagan


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 – 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

1/41/2 c. minced onion

23 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


From Meagan's Kitchen

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