Ingredients for Baked Red Pepper Dip
- 1 (12 ounce) jar roasted red peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
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How to Make Baked Red Pepper Dip
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 (12 ounce) jar roasted red peppers (drained), 8 ounces Monterey Jack cheese (shredded), 4 ounces cream cheese (softened), 1/2 cup mayonnaise, 1/4 cup finely chopped onion (adjust to taste), 2 cloves garlic (minced, adjust to taste), and 1 tablespoon Dijon mustard.
- Pour mixture into a small (approximately 8x8 inch) baking dish.
- Bake for 20-25 minutes, or until bubbly and lightly browned. If using a small crockpot, transfer the dip after baking and keep warm on low.
- Serve warm with your favorite tortilla chips or crackers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
19g
Carbs
0g
