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
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.