Roasted Red Pepper Dip


1 (12oz) jar roasted red peppers, drained and diced
2 c shredded Mexican blend cheese
1 (8oz) pkg cream cheese, at room temperature
3/4 c sour cream (can use mayonnaise or plain yogurt)
1/4 c finely chopped onion
1 clove garlic, minced
2 TB Dijon mustard


Preheat oven to 350 degrees.
Stir together all ingredients in a 1 1/2 quart baking dish.
Bake until bubbly, up to 30 minutes. Let cool before serving.