Recipe for San Andreas Grill Inferno Ridge Dip from the Restaurant section.
San Andreas Grill Inferno Ridge DipSource: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California 8 ounces cream cheese, softened
1/3 cup roasted red bell peppers, drained well
2/3 cup pepper jack cheese, grated
1/4 teaspoon garlic powder
1 to 2 dashes cayenne pepper, or more to taste
1/2 cup chopped onion
1/4 cup pickled jalape?os, stemmed and drained well
4 chives, chopped fine
4 ounces pimentos, drained 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
We hope you enjoy your freshly made San Andreas Grill Inferno Ridge Dip. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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