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FEATURED RECIPES Roasted Red Pepper Dip from the Wedding
Roasted Red Pepper and Garlic Mayonnaise 1 large can of roasted red pepper (28 ounce) ˝ cup or more of good quality mayonnaise 4-5 cloves garlic, mashed into a paste in the mortar and pestle coarse salt 1 tablespoon lemon juice salt, cayenne, and pepper to taste Chop and drain peppers in a colander. (excess liquid wil make the dip watery) Meanwhile, peel garlic and add to a mortar and pestle. Add ˝ tsp. coarse salt and mash into a thick paste. Place in the bowl of a food processor and blend the drained peppers and garlic until smooth. Transfer to a bowl and add mayonnaise, garlic, and lemon juice. Season to taste with cayenne, salt and pepper. Serve with crudites or toasted pita triangles. * * Toasted Pita Triangles Cut pita bread into 8 wedges. Spread on a baking sheet in a single layer. Bake at 350 degrees until crisp. |