Roasted Pepper Dip

Simple, light and versatile

No need for flowery intros, this dip is a universal hit. It’s a perfect and healthy alternative to mayo/cheese-laden dips. Use this for a garnish, a sauce, a dip, or finish on pretty much anything savory. Heck, you can even throw this on some chocolate cake to offend your Twitter followers.

Ingredients:

1 cup Roasted Red Peppers canned or jarred

1 tbsp Garlic, minced

1 tbsp Shallot minced

1 tsp Anchovy Paste

3 tbsp Sherry Vinegar

1 tbsp Parsley, chopped

1 tbsp Chives, chopped

1 tsp Dijon Mustard

2 tbsp Extra Virgin Olive Oil

1 tbsp Capers Chopped

You can sub any ingredients in and out of this sauce. For example if you want it spicier, add chilis; if you want it sweeter, add some honey. The choice is yours.

Directions:

To make, either dice and toss together as a relish or combine in a blender (see above photo).