This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Mary's Roasted Red Pepper Dip

Read Reviews (243)

"This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste." — DOREENB

Ingredients Edit and Save

Watch video tips and tricks

Sausage-Stuffed Cherry Pepper Poppers

Hot Artichoke and Spinach Dip II

Five-Star Buffalo Chicken Dip

Crab Dip

How to Make Spinach and Artichoke Dip

How to Make Roasted Tomato Sauce

Spiced Sweet Roasted Red Pepper Hummus

Easy Red Pepper Hummus

How to Make Roasted Red Potatoes

All about Cream

Garlic: Fresh Vs. Powdered

How to Cut Onions

Original recipe makes 4 cups Change Servings

1 (7 ounce) jar roasted red peppers, drained and diced
3/4 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

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 26, 2007

I'm ashamed of how long it's taken me to review this, considering how often I make the recipe. This is perfection in hot-dip form. EVERYONE asks me for the recipe when I serve this at parties (and yes, I do give credit!). The changes I make to the recipe are minimal. I up the onion to 2 tbs, I up the garlic to 2 cloves. I decrease the mustard to 1 tbs (I find it makes the dip a little too sharp with 2 tbs) and I add a big dash of hot sauce. Not a big difference, in the grand scheme of things. My Mother-in-Law called me from the grocery store recently because she was having difficulty finding the roasted red peppers. If you do, as well, they're usually located by either the olives and pickles or they're located by the "fancy" canned goods (like marinated mushrooms, etc), depending on the store. The only other note is that I can only find a 12oz jar of the roasted red peppers. I usually use most of it (scraping off any charred skin left on the peppers) and just snack on any leftovers while waiting for the dip to come out of the oven. :D

—AVARAH

See full review »

Most Helpful Critical Review

Jan 17, 2004

Good if you like mustard-flavored mayo. I had high hopes for this b/c of the recipe's high rating and the fact that I love red peppers, but to me, the taste of this dip was nothing more than hot mayo and dijon mustard. Ick.

—USFGIRL

See full review »

304 Ratings

See other versions of this recipe!

Jan 09, 2005

My friends and I really enjoyed this dip. Based on previous reviews I made a few changes: used 2 tablespoons of dry minced onions, used 4 cloves cloves of minced garlic, used 2 cups of shredded monterey jack / colby jack cheese and added a half cup of shredded parmesan cheese. I prepared the dip in two Pyrex 5 X 7" dishes and cooked them approximately 25 minutes. I plan on making this for many upcoming parties.

—RogueOnion8

See full review »

Dec 16, 2003

I have a recipe similar to this using artichokes instead of the peppers. The sweetness of the roasted peppers compared to the saltiness of the artichokes makes this a completely different dip however. I added extra garlic, several chopped jalepenos, and about 1/2 c. of parmesan cheese. The combination of sweet peppers, salty cheese, and spicy jalepenos is extraordinary!

—SAMIBIB

See full review »

Oct 11, 2006

Fabulous recipe to tinker with as you please and still have it turn out great. I had a cheddar/jack mix, so I used that, and I used 1/2c mayo/1/2c sour cream to cut down on grease, and I didnt have dijon mustard, so I used Cleveland Stadium mustard (its a brown mustard) and my guests loved it--said it was a definite keeper. Also added a bit of horseradish, and only the 7 oz jar of peppers. Served with Frito scoops. So, this recipe is not too sensitive--you can substitute, and it still turns out as a crowd pleaser. Very easy and quick to make, and goes over very well. I quickly patted excess liquid from my roasted peppers to make sure there wasn't too much liquid, and it turned out excellent. Definite keeper. Think it would go well served in bread bowl with bread pieces or with cut up pieces of bagel. Very versatile as to type of chip/bread for dipping.

—KDAVIDSON2

See full review »

Jul 13, 2003

This was amazing. I prepared it the day before and took it to a friend's house, heated it up and we devoured it. We all loved it and I had to pass out the recipe. I roasted my own bell peppers instead of using the jar. I used 2 but I think 3 would have been even better. Yummy Yummy!

—LOVEDODY

See full review »

Jul 13, 2003

Everyone loved this dip - especially the teenagers! The only changes I would make would be to use a little less mayo and more cheese. The color was perfect for the Christmas buffet.

—DIANAMB

See full review »

Jul 13, 2003

Two words: DE-LISH!!! I used lite mayo and 1/3 less fat cream cheese and it was still super creamy. One note: don't rewarm in microwave, it will seperate. LOVE THIS DIP!!!

—CANDIRUPPERT

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Creamy Roasted Red Pepper Spread

Artichoke and Roasted Red Pepper Dip

Roasted Red Pepper Dip II

Hot Feta, Artichoke and Roasted Red Pepper Dip

Hot Roasted Red Pepper and Artichoke Dip

Roasted Red Pepper Dip I

Feta and Roasted Red Pepper Dip

Roasted Red Pepper Spread

Roasted Red Pepper Spread

Hot Spinach Red Pepper Dip

ADVERTISE WITH US

Nutrition

Calories
116 kcal
6%

Carbohydrates
1 g
< 1%

Cholesterol
20 mg
7%

Fat
11.1 g
17%

Fiber
0.1 g
< 1%

Protein
3.3 g
7%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mary's Roasted Red Pepper Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 116
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 4.4g 22 %
Cholesterol 20mg 7 %
Sodium 224mg 9 %
** Potassium 28mg < 1 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 3.3g 7 %
** Sugars 0.2g
Vitamin A 5 %
Vitamin C 5 %
Calcium 11 %
Iron 2 %
** Thiamin < 1 %
** Niacin 5 %
** Vitamin B6 4 %
** Magnesium 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.