"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mary's Roasted Red Pepper Dip Recipe

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This recipe for Mary's Roasted Red Pepper Dip, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Schork
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz jar Roasted Red Peppers drained and diced
3/4 lb Monterey Jack Cheese shredded
1 8 oz Cream Cheese softend
1 cup Mayo
1 tbsp Garlic, minced
2 tbsp Dijon style mustard

Directions:
Directions:
Preheat oven to 350
In food processor shred cheese and then add remaining ingredients and pulse until just mixed.
Spray pyrex deep dish pie pan or other oven safe dish with Pam and pour in mixture.
Bake for 20 minutes or until bubbly and lightly browned.
Serve warm with tortillas or veggies

Personal Notes:
Personal Notes:
To make this "lighter" use reduce fat or light cheese products.

 

 

 

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