Tuesday, February 21, 2012


After making this I have added in (parenthesis) my suggestions to what I think would make this dip even better.
1 7 oz. jar roasted red peppers chopped fine
3/4 cup mayonnaise (low fat works great)
1 8 oz package cream cheese, softened ( you can also use low fat)
2 tbsp minced onion
3 cloves minced garlic
1 tbsp Dijon mustard
12 oz. shredded pepper jack cheese(Very important to use this cheese to give this dip the spicey flavor it needs.)

Preheat oven to 350 degrees. If using bottled peppers remove from the jar and blot the excess water with paper towels-a lot of moisture will affect the texture of the dip. Dice the peppers and set aside. Combine the mayonnaise, cream cheese, onion, garlic, and Dijon mustard. (Be sure to mix well, I mixed by hand but would use a mixer the next time to really mix the ingredients well.) Add in the shredded cheese and diced peppers (I would also put maybe 1/2 of the peppers in the food processor or blender and leave the rest for texture). Place in an 8 x 8 dish like a pie plate ( I actually used a little large dish so it wasn't so thick.)
At this point you can cover it and refrigerate the uncooked dip for 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 with tortilla chips or warm slices of sourdough baguette. I really prefer the torilla chips over the bread, crackers would probably be good as well. This dip is even better reheated the next day.
recipe from http://thecookinmamas.blogspot.com/

No comments:

Post a Comment