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The Talon House

Red Pepper Dip


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Red Pepper Dip

appetizers, dips

1 tablespoons vegetable oil

1 onion; finely chopped

2 cloves garlic; minced

1 teaspoon dried basil

1/4 teaspoon salt

1 jar (11 oz) roasted sweet red peppers; drained

1/4 cup light mayonnaise

4 teaspoons Dijon mustard

1/4 teaspoon hot pepper sauce

In small saucepan, heat oil over medium heat; cook onion, garlic, basil and salt, stirring occasionally, for 5 minutes or until softened. Transfer to food processor or blender. Add red peppers, mayonnaise, mustard and hot pepper sauce; puree until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

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