7oz jar roasted red peppers (about 1C diced) buy ‘em or make ‘em.4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese (I use low-fat)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard
Preheat oven to 350.Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.
In
a bowl, soften cream cheese in microwave so it will be easier to stir.
Add in mayo, onion, garlic, and dijon. Stir to combine and then add in
grated cheese and the diced peppers. Place in an 8×8-ish dish (pie plate
works). At this point you can pop it in the fridge if you’re going to
cook it later and you can even make it a couple of days ahead of time. Place
in the oven and cook for 30-45 minutes. Baking time depends on the
dish. It will start to bubble and brown on the outside edge, and you
want it to be bubbly all the way through to the center. It will be nice
and golden brown on top, especially around the edges. Mine usually takes
40-45 min..
Serve immediately. If the dip is done and your party hasn’t started, just keep it warm in the oven. If you’re eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don’t ask me what, I’m sure Alton Brown could explain it, but I’m no food scientist.
You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices. There’s something about toasty, chewy bread with gooey garlicky cheese that just makes me happy. (I’m sure a psychotherapist somewhere is making a lot of connections with that one…)
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Tisha Flora
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