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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