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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

    List of 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
    1-2 dashes cayenne pepper,
    or more to taste
    1/2 cup chopped onion
    1/4 cup pickled jalapeños,
    stemmed and drained well
    4 chives, chopped fine
    4 ounces 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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