Very Veggie Vegetable Dip

Ingredients

• 24 oz jarred roasted red peppers (water-packed), undrained
• 2 medium garlic cloves, minced
• 1 Tbsp ginger root, fresh, minced
• 2 tsp Dijon mustard
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 medium yellow pepper, diced
• 1 cup mushrooms, diced
• 1/4 cup basil, fresh, chopped

Directions

1. In a blender or food processor, combine roasted peppers, garlic, ginger and mustard. Purée until smooth; season to taste with salt and pepper.
2. Transfer mixture to a large bowl and fold in remaining ingredients. Yields about 1/4 cup per serving.

Serves | 8
POINTS per serving | 1

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse