Soba noodles in a fantastic homemade chicken soup.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 1 (7 ounce) jar roasted red peppers, drained and diced
- ¾ pound shredded Monterey Jack cheese
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 tablespoon minced onion
- 1 clove garlic, minced
- 2 tablespoons prepared Dijon-style mustard
Instructions
- 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.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 224 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this many times, and shared the recipe with others. It’s always a big hit! I add another 1/2-1 Tbsp of Dijon mustard and an extra clove of garlic. I also find that Cabot brand cheese is best for this recipe.
Super yummy and easy to make!
use frozen roast red peppers that are in the deep freeze. needs a little bit more heat. may chop a hot pepper or use some frozen chopped hot peppers next time
This was a big hit at my family pool party. I also used the whole 12 oz jar and it came out great. Since it is hatch season here I added Monterey cheeses with hatch chilies in it. Was a great addition. Love a little heat. I shared the recipe with the family because you never have enough good and new dishes to bring to a party. I will make this again.
I made this for our monthly card club get together. They loved it! After reading several of the reviews I decided to decrease the mustard to 1 TBS, change the cup of mayo to 1/2 a cup of mayo and 1/2 a cup of sour cream and increase the onion to 2 TBS. I also had a 12 ounce jar of red peppers so I used the whole thing. Everyone had seconds and cleaned the bowl. I will definitely make this again.
I added 2 large garlic cloves and added 12 oz of roasted red peppers instead of 7. My husband and I enjoyed this dip with crab cakes! It was wonderful!!!
Really great! I put extra onion and doubled the garlic. I used sour cream (5%) instead of mayo, and only one T of dijon. I added some jalapeno sauce. Super yummy!!!
I love this recipe and make it for parties all the time, everyone enjoys it. I use 2T of minced shallots, add 1.5T of minced garlic, sprinkle shredded parmesean on top and serve with bagel chips.
This was a very easy dip to make and everyone raved about it. I did think the onion and garlic had a powerful rawness to them since you only bake this long enough to melt. I’m gonna try sauteing the onions and garlic down some before adding it to the cheese next time I make it.
made this and all it tasted like was mayo and mustard, was making for a party and first batch was a test. so next batch added no mayo or mustard and added some siracha. then mixed them, turned out pretty decent
Made this for a work Christmas party, was excellent. Added feta cheese because why not? Was very good.
A hit at all gatherings! I put it in two smaller dishes at the holidays so that it can be used at two separate occasions, such as Christmas Eve and Christmas Day. I use a bit less mustard.
I’ve made it a couple of times and it has always been a hit!
Very tasty dip- followed the recipe exactly and it was quite flavorful. Very rich.
I took this to a dinner party and everyone loved it! I followed some of the changes suggested by others. I used more roasted peppers, 1/2 the mayo, 1/2 the mustard, I added 1/2 cup parmesan, and a splash of sriracha. I served it with restaurant style tortilla chips. Delish!
This was a delicious dip. I think the reason some are saying it had no flavor is because I made the recipe that was printed in my Allrecipes magazine. When I came to the site to print out a copy, the recipe on this website is different than the one in the magazine. For instance the magazine recipe calls for 12 oz. of red peppers, not the 7 oz. that is on the website. There are other differences also. This is not the first recipe from the magazine that did not match the website, so just a heads up, that might be the problem with some recipes not turning out the way we want, why some reviews are 5 star & others rate it 1 star. I don’t know which version is the original, but I do know that it is the same title & same person who submitted, but the web version is not the same as the magazine version.
I don’t understand the rave reviews for this! I followed the recipe; however, rather than a good combination or an enhancement of any of the ingredients, I found it to be the reverse. I hate waste, but unfortunately, that’s what happened with this stuff; I threw it out.
This was a bit disappointing. Boyfriend and I both felt like it was more of a cheese dip and that it needed something… At minimum definitely needs more roasted red pepper.
Totally forgot to put in the mayo and still turned out delicious. However, while delicious, it’s mainly a cheesey dip, you can hardly taste the red peppers.
After reading reviews, I cut back on the mustard-did less than a tablespoon and less mayo..perhaps 1/2 cup. Warmed in a little crock pot and served with soft pretzels- AWESOME
I would’ve given this a 3 star rating but my roommate loved it, so I’m going in between 🙂 2 tbsp. of Dijon mustard is way too much for either of our tastes, so I’d suggest cutting it back to 1. Added an extra clove of garlic. The problem I found was that I couldn’t really taste the red peppers at all. It tasted ok but more like a salty cheese dip than anything else. Saying that, my roommate thought it was great, so to each their own 🙂 I would strongly recommend using a low-salt, non-flavoured cracker or chip for this dip. Also, I suggest draining/blotting the red peppers with a paper towel beforehand.