Roasted red peppers - in a dip? super great flavour for all of your chip dipping needs. 300mL jar roasted red peppers (about 1C diced) 4 cups grated pepper jack cheese (3/4 lb) 8oz (250g) cream cheese 3/4 cup mayonnaise 2 tablespoons minced onion 3 cloves garlic, minced 1 tablespoon Dijon mustard Method: Preheat oven to 350ºF. Blot excess water from peppers then dice. In a bowl add cream cheese, mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish or pie plate. At this point you can keep it covered in the fridge and cook it later. Place in the oven and cook for 30-45 minutes. Bake until it starts to bubble and brown on the outside edge. Serve with your favourite chips.