Print Recipe

San Andreas Grill Inferno Ridge Dip

Ingredients

  • 8 ounces cream cheese, softened
  • 1/3 cup roasted red bell peppers, drained well
  • 2/3 cup pepper jack cheese, grated
  • 1/4 teaspoon garlic powder
  • 1 to 2 dashes cayenne pepper, or more to taste
  • 1/2 cup chopped onion
  • 1/4 cup pickled jalapenos, stemmed and drained well
  • 4 chives, chopped fine
  • 4 ounces pimentos, drained

Instructions

  1. Blend everything but chives and pimentos together in food processor.
  2. After done, stir in the pimentos and chives for texture. Add salt to taste.
  3. Serve warm with grilled white pita bread triangles.

Serves 6 to 8.

Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.