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San Andreas Grill Inferno Ridge Dip



  • 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


  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

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