Roasted red peppers - in a dip? super great flavour for all of your chip dipping needs.

300mL jar roasted red peppers (about 1C diced)
4 cups grated pepper jack cheese (3/4 lb)
8oz (250g) cream cheese
3/4 cup mayonnaise
2 tablespoons minced onion
3 cloves garlic, minced
1 tablespoon Dijon mustard

Method:
Preheat oven to 350ºF. Blot excess water from peppers then dice.

In a bowl add cream cheese, mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish or pie plate. At this point you can keep it covered in the fridge and cook it later. Place in the oven and cook for 30-45 minutes. Bake until it starts to bubble and brown on the outside edge.
Serve with your favourite chips.