Roasted Red Pepper Dip Courtesy Of: Olivieri Roasted Red Pepper Dip 6 oz ARREZZIO Roasted Red Pepper Pesto 12 oz shredded Monterey Jack cheese 8 oz cream cheese, softened 8 oz mayonnaise 1/2 small onion, minced 1 clove of garlic, minced 2 oz Dijon mustard In a small baking dish, mix the roasted red pepper pesto, Monterey Jack cheese,
cream cheese, mayonnaise, onion, garlic and Dijon mustard.
Bake in a 350ºF to 375ºF oven until bubbly and lightly browned. Serve warm.