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Title: Roasted Red Pepper Dip

2 - large red peppers, roasted, skins removed
1 - clove garlic, minced
1/4 t dried oregano
1/2 t sea salt
0 - ground black pepper to taste
1/2 C all-purpose potatoes, cubed, cooked, skins removed
1 T olive oil
3/4 T balsamic vinegar
1 T seasoned rice vinegar
1/4 C fresh basil, chopped

In a food processor, purée the roasted peppers with the garlic, oregano, salt, and pepper until fairly smooth. In a separate bowl, mash the potatoes with olive oil and vinegars until smooth. By hand, mix the red pepper purée into the mashed potatoes, stir in the basil, and combine until you have a smooth, consistent texture.

Do not try to purée the potatoes in the food processor, since it can activate the starches and make yoru potatoes gummy.

Place in a baking or serving dish. Serve the dip as is at room temperature, or bake at 375° F for 17-20 minutes until it is lightly brown on top and bubbling around the edges.

From Everyday Vegan
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