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    SAN ANDREAS GRILL'S INFERNO RIDGE DIP


    Source of Recipe


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

    List of Ingredients




    8 oz. cream cheese, softened
    1/3 C. roasted red bell peppers, drained well
    2/3 C. pepper Jack cheese, grated
    1/4 teaspoon garlic powder
    1-2 dashes cayenne pepper, or more to taste
    1/2 C. chopped onion
    1/4 C. pickled jalapeños, stemmed and drained well
    4 chives, chopped fine
    4 oz. pimentos, drained

    Recipe



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

    Yield: Serves 6-8

 

 

 

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