Take the drained peppers and squeeze any excess water out between two paper towels. Chop the peppers roughly. In a medium bowl stir all the ingredients until well combined.
Spread the dip in a 9X13 pan and bake for 30 minutes. I like it best when the top gets a nice golden brown. Sometimes this takes my oven 40 minutes. Serve with tortilla chips.
Recipe by Culinary Mamas at https://culinarymamas.com/roasted-red-pepper-dip/