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Bean Pot Roasted Red Pepper Dip

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1-7 oz. jar roasted red peppers, drained & sliced
3/4 lb. shredded Monterey Jack Cheese (pepper jack will add some “kick.”)
1-8 oz. package cream cheese, softened
1 cup mayonnaise
1 T minced onion
1 clove of garlic, minced
2 T prepared Dijon-style mustard

Preheat oven to 350 degrees.
Mix together the roasted red peppers, Monterey Jack Cheese, cream cheese, mayonnaise, onion, garlic and mustard.
Bake in a bean pot uncovered for 20 minutes until bubbly and lightly browned.
Serve warn with various colored tortilla chips.

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