Cheesy Mexican Dip With Roasted Red Peppers Recipes

MARY'S ROASTED RED PEPPER DIP

Steps:

• 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.

CHEESY MEXICAN CHORIZO DIP WITH ROASTED RED PEPPER

Steps:

• Place the Red bell pepper skin side up on baking sheet and place under broiler until skin is charred. Place hot pepper in paper bag and close letting it steam until it is cool enough to handle. Remove the skin with a paper towel and chop the pepper into small minced pieces.
• In a large saucepan add a little oil and saute the onion and garlic. Add the chorizo and cook until meat is done. Stir in the bell pepper. Add the jar of green salsa.
• Shred the cheese and add that to the dip and cook until cheese has melted and dip has thickened. Stir in the cilantro. Serve with favorite chips.

HOT TEX MEX PIMIENTO CHEESE DIP

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
• In large bowl, mix mayonnaise, roasted peppers, onions and chile; stir in cheeses. Spoon mixture into baking dish.
• Bake uncovered 20 to 25 minutes or until golden and bubbly. Garnish with cilantro. Serve dip warm with bread slices.