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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mary's Roasted Red Pepper Dip Recipe

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This recipe for Mary's Roasted Red Pepper Dip is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º
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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