posted Sue Freeman
Roasted Red Pepper Sauce
1 medium sized red bell pepper, roasted, skinned and seeds and membranes discarded
1 cup reduced fat mayo (not miracle whip)
2 large cloves garlic coarsely chopped
1/2 tsp. fresh lemon juice, plus more if needed
1 tsp. dijon mustard
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon each unsalted butter and veggie oil plus more if needed
Coarsely chop roasted red pepper and place in food processor with the metal blade. Add rest of ingredients and process until coarsely pureed.
You don't want it smooth you want bits of the pepper.
Add more lemon juice and oil if needed.
Cover and put in fridge.
Great for Crab Cakes or for dipping veggies in.