San Andreas Grill's Inferno Ridge Dip

• 8 ounces cream cheese, softened
• 13 cup roasted red pepper, drained well
• 23 cup monterey jack pepper cheese, grated
• 14 teaspoon garlic powder
• 1 -2 dash cayenne pepper (to taste)
• 12 cup chopped onion
• 14 cup pickled jalapeno pepper, stemmed and drained well
• 4 chives, chopped fine
• 4 ounces pimientos, drained

1. Blend everything but chives and pimentos together in food processor.
2. Stir in the pimentos and chives for texture.
3. Add salt to taste.
4. Serve at room temp with grilled pita bread triangles.

cream cheese, red pepper, monterey jack pepper cheese, garlic, cayenne pepper, onion, jalapeno pepper, chives, pimientos

Taken from www.food.com/recipe/san-andreas-grills-inferno-ridge-dip-333840 (may not work)