Roasted Red Pepper Dip

I got this from the Our Best Bites cookbook.  I was a little afraid to try it because I honestly am not a huge fan of peppers.  But I really loved it.  It was spicy because of the pepper jack cheese, but that was just fine with me.  I did not find it overly spicy at all.  So tasty.

1 (7-oz.) jar roasted red peppers (about 1 cup diced)
3/4 cup mayonnaise
1 (8-oz.) package cream cheese, softened
2 Tbsp. minced onion
3 cloves garlic, minced
1 Tbsp. Dijon mustard
12 oz shredded pepper jack cheese

1.  Preheat oven to 350 degrees.
2.  If using bottled peppers, remove them from the jar and blot the excess water with paper towels--a lot of excess moisture will affect the texture of the dip.  Dice the peppers and set aside.
3.  Combine the mayonnaise, cream cheese, onion, garlic and Dijon mustard.  Add in the shredded cheese and the diced peppers.  Place in an 8 x 8- inch (or similar size) dish like a pie plate.  At this point, you can cover it and refrigerate the uncooked dip for 2-3 days.
Place in the oven and cook for 30-45 minutes.  Baking time depends on the size of the dish used/  Remove from the oven when the dip is golden and bubbly on top.  Serve immediately.