Roasted Red Pepper Dip

Ingredients

• 2  (7 ounce) jar roasted red peppers, drained
• 3/4 pound shredded Monterey Jack cheese
• 1 large container whipped cream cheese
• 3/4cup mayonnaise
• 1 can artichokes, drained
• 1 tbls. Parmesan cheese
• 2 clove garlic, minced
• Few shakes of hot sauce

Directions

1. Preheat oven to 350 degrees
2. In the food processor, pulse the garlic and  peppers; add the Monterey Jack cheese, cream cheese, mayonnaise, garlic.
3. Add the artichokes and pulse lightly, so you still have some pieces.
4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.