I found this dip on a website and decided to take it to a church gathering, everyone just loved it.  It has sort of become the main thing I bring when asked to bring an appetizer.  I serve it with tortilla chips but it can be served with crackers as well.

 

INGREDIENTS

7 oz. jar roasted red peppers, drained and diced

¾ lb. Monterey Jack Cheese, shredded

8 oz. package cream cheese

1 cup mayonnaise

1 tbsp. onion, minced

1 clove garlic, minced

2 tbsp. Dijon style mustard

 

INSTRUCTIONS

Preheat oven to 350 degrees.

In bowl mix all ingredients.  Transfer to a baking dish sprayed with Pam.

Bake for 20 minutes or until bubbly and lightly browned, Serve warm.