ROASTED RED PEPPER DIP
Ingredients
- 6 oz. Bottled roasted red peppers, drained and patted dry
- 2 cloves garlic, minced
- 1 tsp vegetable oil
- � cup light mayonnaise
- salt and pepper
Preparation
In blender or food processor, process the red peppers, plus all the other ingredients, until smooth. Season to taste with salt and pepper. Refrigerate 1 to 2 hours to allow flavours to mix. Serve as a dip for vegetables, bread, or as a spread for sandwiches.
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