Roasted Red Pepper Dip 2

Roasted Red Pepper Dip 2

Ingredients

1 tbsp 15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
1 jar (313 mL) roasted sweet red peppers, drained
1/4 cup (50 mL) light mayonnaise
4 tsp (20 mL) Dijon mustard
1/4 tsp (1 mL) hot pepper sauce

Preparation

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; purée until smooth. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)