Roasted Red Pepper Dip
Added October 29, 2002 | Recipe #44825
Total Time:
Prep Time:
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A quick, easy, and tasty red pepper dip that'll be a hit for appetizers or snacks!
Directions:
1
Preheat the 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, sour cream (or yogurt), onion, garlic, Dijon mustard, and cumin.
3
Bake in preheated oven for 20 minutes or until bubbly and lightly browned on top.
4
Serve warm with tortilla chips.
5
Makes 4 cups.
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Ratings & Reviews:
This is a very good dip. I added some ancho to make it a little smoky and extra garlic.
5 people found this review Helpful.
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Served this at a party, everyone went WILD! Even my husband liked and he is a very picky eater.
5 people found this review Helpful.
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I made this recipe for a party last weekend
everyone thought it was good I thougt it
needed 2 jars of the peppers for more zip.
1 person found this review Helpful.
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Nutritional Facts for Roasted Red Pepper Dip
Serving Size: 1 (1062 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 711.0
Calories from Fat 556
78%
Total Fat 61.7 g
95%
Saturated Fat 33.9 g
169%
Cholesterol 158.5 mg
52%
Sodium 1571.4 mg
65%
Total Carbohydrate 14.1 g
4%
Dietary Fiber 0.9 g
3%
Sugars 3.0 g
12%
Protein 27.1 g
54%
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