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Red Pepper Dip

appetizers, dips

1 tablespoons vegetable oil
1 onion; finely chopped
2 cloves garlic; minced
1 teaspoon dried basil
1/4 teaspoon salt
1 jar (11 oz) roasted sweet red peppers; drained
1/4 cup light mayonnaise
4 teaspoons Dijon mustard
1/4 teaspoon hot pepper sauce

In small saucepan, heat oil over medium heat; cook onion, garlic, basil and salt, stirring occasionally, for 5 minutes or until softened. Transfer to food processor or blender. Add red peppers, mayonnaise, mustard and hot pepper sauce; puree until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 1 2/3 cups

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