Roasted Red Pepper Dip

I found this recipe on a website somewhere, but it always reminds me of your Grandma G. I asked her once what one food would be she could not give up, and she said red bell peppers.

7oz. jar roasted red peppers
8oz. cream cheese
12oz. shredded Monterrey Jack cheese
1 C. mayonnaise
1 T. minced onion
1 clove garlic
2 T. Dijon mustard

Place all ingredients in food processor or blender.
Puree until smooth.
Transfer to a baking dish or bowl.
Bake @ 350* for 20 minutes, or until browned and bubbly.

Serve with crackers, pita bread, or hard bread sticks.

{LDM}