Roasted Red Pepper Dip
Recipe By: Patti Bess, Vegetarian Barbecue & Other Pleasures of the
Harvest
1 large red bell pepper -- (about 10 ounces)
1 clove garlic -- (1 to 2)
1/4 cup soy yogurt
2 tablespoons vegan mayonnaise
1/8 teaspoon white pepper
salt (optional)
Preheat a gas grill to high or build a fire in a kettle grill (or use an
existing fire).
Cut pepper in half and remove seeds and core. Place pepper on the grill until
charred on all sides, turning as needed -- about 10 to 12 minutes. Place pepper
in a sealed plastic bag until cool; then remove skin with fingers.
In a blender or food processor, puree pepper, garlic, yogurt, mayonnaise, and
white pepper. Add salt if desired. Refrigerate for later use or serve at room
temperature. Makes 1 cup.
NOTES : Use this dip for a tray of raw or grilled vegetables, or spread it on
crackers or French bread.
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