Roasted Red Pepper Aioli Dip

Thick and chunky, Roasted Red Pepper Aioli Dip is perfect for vegetables as well as a good topping for roast beef or ham.

When adding the oil, be sure to pour it VERY slowly so that it emulsifies properly ("gets thick").

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Roasted Red Pepper Aioli Dip

• 2 large Red Bell Peppers, roasted, peeled and seeded (see below) and chopped into large chunks
• 1 Garlic Clove, peeled
• 2 tablespoons fresh Lemon Juice
• 1 teaspoon water
• 1/2 cup Canola Oil
• 1/2 cup Olive Oil
• 1/2 teaspoon Salt
• Cayenne or Chipotle Chili Pepper to taste and heat preference
• Black Pepper to Taste
• Optional -- the original recipe calls for 2 very fresh large Egg Yolks. We suggest using them -- but we also don't worry about salmonella because we know the facts and use precaution. You can make your own decisions. It will be fine without them.

1. Place the red pepper chunks and garlic into a food processor and pulse until well chopped but not minced.
2. Add the lemon juice and egg yolks, if using, and process briefly.
3. While the machine is running, add the water and gradually add in the oils through the feed tube.
4. Process until smooth.
5. Add the salt and hot pepper powders to taste.
6. Season with black pepper and continue to process until smooth, add oil if needed.
7. Make at least an hour before and refridgerate to let flavors combine. If possible make the night before and it will taste even better. Go ahead and put it into the serving dish before you chill it. Be sure to cover.

Roasted Bell Peppers

You can buy roasted peppers in oil at the store but if possible you should make your own. While the store bought ones are good, the difference between them and homemade is like the difference between fresh and frozen orange juice.

• Bell peppers, any color

1. Preheat your oven to 400F.
2. Place the peppers on a cookie sheet and cook until blackened on all sides, turning frequently.
3. Place the peppers in a heavy plastic or paper bag, close and let them steam for about 10 minutes (on the counter, not in the oven ;) .
4. Remove from the bag and remove the burned skin. It should peel off very easily.
5. Slice in two and remove the seeds and stem.
6. Slice into long strips and use as desired immediately or store in refridgerator for up to 3 weeks.