One of my very favorite vegetables is the lovely, red bell pepper.
I love it prepared many ways – stuffed with sausage, rice and cheese and smothered in marinara, tossed in a balsamic vinaigrette with a medley of chicken, noodles and cheese, fresh and crispy for veggie dip and roasted red peppers are wonderful too. I am definitely drawn to recipes or menu items that boast of this yummy veggie.
When having a get-together, it never hurts to have something hot and cheesy surrounded by chips or bread. At a recent family birthday party, I made this dip for the first time…perhaps just for an excuse to use my fabulous new baking dish. It was love at first bite. It is so stinkin’ good, absolutely my new favorite dip.
CHEESY ROASTED RED PEPPER DIP
1 cup (about a 7 oz. jar) ROASTED RED PEPPERS, blotted dry* and diced
8 oz. PEPPER JACK CHEESE, grated
4 oz. MONTERREY JACK CHEESE, grated
8 oz. CREAM CHEESE
3/4 cup MAYONNAISE
1/2 teaspoon ONION POWDER
3 cloves GARLIC, minced
1 Tablespoon DIJON MUSTARD
Preheat oven to 350°.
In a bowl, microwave cream cheese in the microwave for about 45 seconds to soften it up. Add in mayo, onion powder, garlic and mustard. Stir to combine.
Add grated cheeses and peppers. Mix well. Place in baking dish (you can use 8×8, a pie plate or whatever else you like). At this point, you can cover and refrigerate until you need to bake it.
Place in oven and bake for 30-45 minutes, until golden brown and bubbly all the way to the center.
Serve immediately with chips, bread or veggies. Reheat any leftovers in the oven.
*It is important to do this to remove excess moisture.