Mary's Roasted Red Pepper Dip recipe

4 servings

1 (7 ounce) jar roasted red peppers, drained and diced

3/4 pound shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, softened

1 cup mayonnaise

1 tablespoon minced onion

1 clove garlic, minced

2 tablespoons prepared Dijon-style mustard

Preheat oven to 350 degrees F (175 degrees C).

In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.

Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Serve warm.