12 ounce jar roasted red peppers, drained and diced
3/4 lb shredded Reduced Fat Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup fat free mayonaise
1/2 cup light mayonnaise
1 TBSP minced onion
1 clove garlic, minced
2 TBSP Dijon mustard
hot pepper sauce to taste
Preheat oven to 350 degrees.
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 lightly browned.
Serve warm with your favorite crackers.
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