Cheesy Roasted Red Pepper Dip

7oz jar Roasted Red Peppers 
4 cups Jack Cheese, grated
8oz cream cheese (low-fat is fine too)
3/4 cup mayo
2 T minced onion
3 cloves garlic, minced
1 T Dijon Mustard

Preheat oven to 350.  Remove peppers from jar and blot excess water.  Dice them up. Soften cream cheese in the microwave.   Add in mayo, onion, garlic and dijon mustard.  Stir to combine. Add in grated cheese and diced peppers.  Bake in the oven in an 8x8 dish or pie plate for 30-45 min.  Bake until bubbly all the way through and browned around the edges.  This recipe can be mixed up 2 days in advance.  Serve with toasted baguettes.

Recipe by Evelyn