VERY VEGGIE VEGETABLE DIP

By JoyceW-2

PointsPlus Value: 1

Yields about 1/4 cup per serving.

Ingredients

• 24 ounces roasted red peppers
• 2 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 medium yellow pepper, diced
• 1 cup mushrooms, diced
• 1 tablespoon ginger
• 1/4 cup basil

Preparation

Step 1

In a blender or food processor, combine roasted peppers, garlic, ginger and mustard. Puree until smooth; season to taste with salt and pepper.

Transfer mixture to a large bowl and fold in remaining ingredients.