Ingredients

• 1 (12-ounce) jar roasted red peppers, drained and chopped
• 8 ounces Monterey jack cheese, shredded
• 8 ounces cream cheese, softened
• 2 tablespoons minced onion
• 1 clove garlic, crushed
• 1/2 teaspoon ground cumin
• 1 cup sour cream

Directions

1. Combine the red peppers, monterey jack cheese, cream cheese, onion, garlic, and cumin in the slow cooker

2. Cover and cook on low for 45 minutes

3. Stir in the sour cream

4. Cover and continue cooking on low for 15 minutes more

5. Serve with tortilla chips and fresh vegetables

6. Makes approximately 4 cups

7. Note: To keep the dip warm while serving, remove the lid and keep on low. Stir occasionally to prevent the dip from sticking to the sides.

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