Roasted Red Pepper Dip

Ingredients:   1 red pepper - or store bought roasted red pepper (about ¾ cup when chopped)  Olive oil  ¼ cup vegan mayo  ¼ cup unsweetened plain coconut yogurt  ½ cup tahini  Salt

Slice red pepper in half, remove seeds, and place with skin facing up. Drizzle olive oil on top. Roast @ 450° for about 20-25 minutes, or until charred. Remove skin after peppers have cooled.

Slice or chop red pepper and mix with the rest of ingredients in a food processor until smooth and creamy.

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