Roasted Red Pepper Dip

8 large cloves garlic, unpeeled
1-7 oz jar roasted red peppers
1/4 cup Cains® Mayonnaise
2 Tbsp chopped fresh parlsey
1 tsp balsamic vinegar
1 tsp ground cumin
1/2 tsp dried oregano
2 dashes Tabasco Sauce, or more to taste
Salt and freshly ground pepper to taste
In a small saucepan, cover garlic with water; bring to a simmer over medium-high heat. Cook until tender, about 10 minutes. Remove garlic with a slotted spoon and let cool for 1 minute. Meanwhile, drain red peppers in a strainer, pressing firmly to remove excess liquid. Pull off and discard any large bits of blackened skin. Transfer to a blender or food processor. Slip garlic cloves from their skins and add to the red peppers. Process until smooth. Add remaining ingredients and pulse to combine. Season with salt and pepper. Makes about 1 cup.

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