Here's a quick and easy dip for anyone who loves the taste of red bell peppers.
It's a double-duty red bell pepper dip with both roasted and fresh bell peppers, mayonnaise, balsamic vinegar, and a little garlic. Plenty of zing, and so bright and festive!
This dip was the hit of our neighborhood holiday party last week. It's perfect with crudités (veggie on veggie) or with breadsticks or chips. Keeps for days.
Roasted Red Bell Pepper Dip
- 1 clove garlic
- 1 cup mayonnaise
- 1 cup roasted red bell peppers
- 1 teaspoon balsamic vinegar
- 1 fresh red bell pepper, minced
- Food processor or mini chopper
In a food processor or mini chopper, mince the garlic. Blend in the mayonnaise. Add the roasted bell peppers and pulse until well blended.
Remove to a bowl and stir in the balsamic vinegar and the minced fresh red bell pepper. Chill for an hour before serving.
Serve with strips of fresh jicama, celery, and carrots, or with bread sticks or tortilla chips.