Friday, January 7, 2011

Red Pepper Garlic Dip

Here's a good flavorful spread that's based on my Mayo post of 9/21/10. It makes a great dip for veggies and was really good on our grilled portabello mushroom burgers with grilled onion, Swiss cheese, and lettuce.

1 room temperature egg
1/2 tsp salt
1/2 tsp dijon mustard
juice of 1/2 lemon
3/4 cup vegetable oil
1 clove garlic
1/4 cup roasted red peppers

Place all ingredients except the oil in a mini food processor.  Process to combine, then slowly drizzle the oil in while continuing to process until smooth and creamy. Refrigerate for a while before using.

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