From ourbestbites.com
7 oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8 oz cream cheese (low-fat works)
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 then dice.
In a bowl, soften cream cheese in microwave. Add mayo, onion, garlic, and dijon. Stir to combine and then add grated cheese and diced peppers. Place in an 8x8-ish dish (pie plate works). If you wish to make this in advance, it can be refrigerated at this point, up to a couple of days.
Place in the oven and bake 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.
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.
Serve it with anything that sounds good—tortilla chips, pita chips, plain-flavored crackers, veggies, or warm baguette slices.
Submitted by Jessica
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