Mary's Roasted Red Pepper Dip

    (351)
    30 mins

    This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.


    327 people made this

    Ingredients
    Serves: 32 

    • 196 g roasted red peppers, drained and diced
    • 340 g shredded Monterey Jack cheese
    • 224 g cream cheese, softened
    • 235 ml mayonnaise
    • 1 tablespoon minced onion
    • 1 clove garlic, minced
    • 2 tablespoons prepared Dijon-style mustard

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
    3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

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    Reviews and ratings
    Global ratings:
    (351)

    Reviews in English (281)

    by
    133

    I'm ashamed of how long it's taken me to review this, considering how often I make the recipe. This is perfection in hot-dip form. EVERYONE asks me for the recipe when I serve this at parties (and yes, I do give credit!). The changes I make to the recipe are minimal. I up the onion to 2 tbs, I up the garlic to 2 cloves. I decrease the mustard to 1 tbs (I find it makes the dip a little too sharp with 2 tbs) and I add a big dash of hot sauce. Not a big difference, in the grand scheme of things. My Mother-in-Law called me from the grocery store recently because she was having difficulty finding the roasted red peppers. If you do, as well, they're usually located by either the olives and pickles or they're located by the "fancy" canned goods (like marinated mushrooms, etc), depending on the store. The only other note is that I can only find a 12oz jar of the roasted red peppers. I usually use most of it (scraping off any charred skin left on the peppers) and just snack on any leftovers while waiting for the dip to come out of the oven. :D  -  26 Jan 2007  (Review from Allrecipes US | Canada)

    by
    102

    My friends and I really enjoyed this dip. Based on previous reviews I made a few changes: used 2 tablespoons of dry minced onions, used 4 cloves cloves of minced garlic, used 2 cups of shredded monterey jack / colby jack cheese and added a half cup of shredded parmesan cheese. I prepared the dip in two Pyrex 5 X 7" dishes and cooked them approximately 25 minutes. I plan on making this for many upcoming parties.  -  09 Jan 2005  (Review from Allrecipes US | Canada)

    by
    55

    I have a recipe similar to this using artichokes instead of the peppers. The sweetness of the roasted peppers compared to the saltiness of the artichokes makes this a completely different dip however. I added extra garlic, several chopped jalepenos, and about 1/2 c. of parmesan cheese. The combination of sweet peppers, salty cheese, and spicy jalepenos is extraordinary!  -  03 Feb 2003  (Review from Allrecipes US | Canada)

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