Ingredients
32
32 servings
- •1 (7 ounce) jar roasted red peppers, drained and diced
- •0.75 pound shredded Monterey Jack cheese
- •1 (8 ounce) package cream cheese, softened
- •1 cup mayonnaise
- •1 tablespoon minced onion
- •1 clove garlic, minced
- •2 tablespoons prepared Dijon-style mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Nutritional Facts
Per 32 servings
- Calories: 116
- Carbohydrate: 1g
- Fat: 11g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
Related Recipes
Sarah's Roasted Red Pepper Dip
White Cheese Dip
Pumpkin Chili Cheese Dip
Baked Buffalo Chicken Dip
White Cheese Sauce
Hot Bean Dip
Roasted Garlic Dip
Spicy Beer Cheese Dip
Roasted Red Pepper and Almond Dip
Layered Dip
Hot Roasted Red Pepper and Artichoke Dip
