San Andreas Grill’s Inferno Ridge Dip

INGREDIENTS:
8 oz. cream cheese, softened
1/3 C. roasted red bell peppers, drained well
2/3 C. pepper Jack cheese, grated
1/4 tsp. garlic powder
1 to 2 dashes cayenne pepper, or more to taste
1/2 C. chopped onion
1/4 C. pickled jalapenos, stemmed and drained well
4 chives, chopped fine
4 oz. pimentos, drained

PREPARATION:
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 to 8