San Andreas Grill's Inferno Ridge Dip
- Reviews 1
Ready In: 15 mins
Serves: 6-8
Ingredients
- 8 ounces cream cheese, softened
- 1⁄3 cup roasted red pepper, drained well
- 2⁄3 cup monterey jack pepper cheese, grated
- 1⁄4 teaspoon garlic powder
- 1 -2 dash cayenne pepper (to taste)
- 1⁄2 cup chopped onion
- 1⁄4 cup pickled jalapeno pepper, stemmed and drained well
- 4 chives, chopped fine
- 4 ounces pimientos, drained
Directions
- Blend everything but chives and pimentos together in food processor.
- Stir in the pimentos and chives for texture.
- Add salt to taste.
- Serve at room temp with grilled pita bread triangles.
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