Roasted Red Pepper Dip

[Roxy]

Roasted Red Pepper Dip:

 

1-(7-oz.) jar roasted red peppers, drained and diced

3/4 lb. Shredded Monterey Jack Cheese or PepperJack Cheese

1-(8-oz.) pkg. Cream Cheese, softened

1 cup mayonnaise

1 T. onion, minced

1 clove garlic, minced

2 T. prepared Dijon-Style Mustard

 

Preheat oven to 350 degrees.

 

In a small baking dish, mix the roasted red peppers, Monterey Jack Cheese or PepperJack Cheese, Cream Cheese, mayonnaise, onion, garlic and Dijon-Style Mustard.

 

Bake in the preheated oven for 20 minutes, or until bubbly and lightly browned.

 

Serve warm with various colored tortilla chips.