Fire-Roasted Red Pepper Dip

By KeyIngredient

Ingredients

• 1 red pepper
• 1 garlic clove, chopped
• 3/4 cup mayonnaise
• 1 Tbsp freshly squeezed lemon juice
• 2 Tbsp freshly chopped basil or oregano
• pinch of granulated sugar
• salt and freshly ground pepper to taste

Preparation

Step 1

Preheat the barbeque to high heat. Place the red pepper on the grill and cook on all sides until charred and blistered, about 5 minutes. Set on a plate, tent with foil and let cool for 30 minutes. Once cooled, peel the pepper; the skin should just slip off. Cut in half, remove and discard the seeds and coarsely chop the flesh. Place the red pepper and the remaining ingredients in a bowl and set on a platter. Surround with raw vegetables and grilled pieces of bread for dipping. Dip can be made 1 day in advance and kept in the fridge until ready to serve. Makes 1 cup.