shredded medium cheddar cheese. roasted red peppers (flame roasted on the grill or the flame on a gas grill)
chop the red peppers
mix chopped red peppers with cheese, a couple tablespoons of mayo and tobasco to taste and keep in the fridge. this dip is best when made at least 24 hours in advance. enjoy at room temp with pita chips.
make sure to share with everyone or you'll end up eating it all yourself.
-andrea
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