Roasted Red Pepper Dip
photo by Chef Dee
- Ready In:
8 appetizer servings
- Mix all ingredients together and spread in a shallow, oven-proof dish.
- Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
- Serve warm with your favorite crackers or chips.
Questions & Replies
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My brother's girlfriend had a babyshower this past weekend and I made all the dishes for her. I told her about this recipe. I made it for the babyshaoer and got winderful reviews from it. Everyone fell in love with it and have asked me for the recipe. I was surprise because they are use to the tradtional rotel dip. This is a hit and I will be making it from now on for family gatherings. Kudos to Leslie, this is a winner...please give it a try. Tondra from TN
Wow! This dip is so yummy. I made this for my sister's baby shower last weekend and everyone loved it. I had many requests for the recipe! I used a 12 OUNCE jar of roasted red peppers because I really love the taste of the peppers. I also used 1/2 lb. of Monterey Jack cheese and a 1/4 lb. of Co-Jack cheese. That is because I didn't have enough of the one kind. I used 1 TB of grated onion and 1/2 cup of mayo and 1/2 cup of sour cream. It turned out perfect. Thanks for such a great recipe. I'll definitely be making it for future get togethers!