Saturday, October 5, 2013

roasted red pepper dip.

Roasted Red Pepper Dip from Shauna:

1 (7 ounce) jar roasted red peppers (about 1 cup diced)
3/4 cup mayonnaise (low-fat works great)
1 (8-ounce) package cream cheese, softened (low-fat works great)
2 Tbsp minced onion
3 cloves garlic, minced
1 Tbsp Dijon mustard
12 ounces shredded pepper jack cheese

Preheat oven to 350 degrees. If using bottled peppers, remove them from the jar and blot the excess water with paper towels, a lot of excess moisture will affect the texture of the dip. Dice the peppers and set aside. Combine the mayonnaise, cream cheese, onion, garlic, and Dijon mustard. Add in the shredded cheese and the diced peppers. Place in an 8x8-inch (or smaller size) dish like a pie plate. At this point, you can cover it and refrigerate the uncooked dip for up to 2-3 days. Place in the oven and cook for 30-45 minutes. baking time depends on the size of the dish used. Remove from the oven when the dip is golden and bubbly on top. Serve immediately.

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