Cheesy Red Pepper Dip

This recipe is from Our Best Bites and it is super crazy delicious. My mom is now known for it and often brings it to functions. Major crowd pleaser, great left over, easy to make- winning recipe for sure. I always serve it with a loaf of no knead bread.


Cheesy Roasted Red Pepper Dip

7oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese- room temperature
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, combine cream cheese, mayo, onion, garlic, and dijon. Stir to combine and then mix 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 40-45 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. Serve immediately.