INGREDIENTS
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1 (7 ounce) jar roasted red peppers, drained and diced
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3/4 pound shredded Monterey Jack cheese
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1 (8 ounce) package cream cheese, softened
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1 cup mayonnaise
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1 tablespoon minced onion
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1 clove garlic, minced
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2 tablespoons prepared Dijon-style mustard