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Roasted Red Pepper Dip Recipe

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This recipe for Roasted Red Pepper Dip is from The Snyder Family Cookbook , 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:  
2 jars roasted red peppers, drained and diced
1 bag shredded Monterey Jack cheese
1 8oz. package cream cheese, softened
1 cup mayo
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon mustard
3 loaves mini rye bread
Directions:
Directions:
Preheat oven to 350 degrees:
In a small baking dish, mix all the ingredients- except mini rye breads- thoroughly and evenly. Adjust onion and garlic to your liking and you can add more or less cheese as well. Bake in preheated oven for approx 20 min or until bubbly and lightly browned. Serve warm over mini rye bread.
Number Of Servings:
Number Of Servings:
Approx 32
Preparation Time:
Preparation Time:
20 min

 

 

 

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