San Andreas Grill's Inferno Ridge Dip

Recipe Ingredients

8 oz	227g	Cream cheese - softened
1/3 cup	78ml	Roasted red bell peppers - drained well
2/3 cup	97g / 3.4oz	Grated Pepper Jack cheese
1/4 teaspoon	1.3ml	Garlic powder
1		Cayenne pepper - (to 2) - or more to taste
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	59ml	Pickled jalapeños - stemmed, and
		Drained well
4		Chives - chopped fine
4 oz	113g	Pimentos - drained

Recipe Instructions

Blend everything but chives and pimentos together in food processor. When done, stir in the pimentos and chives for texture. Add salt to taste.

Serve warm with grilled white pita bread triangles.

This recipe yields 6 to 8 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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