Roasted Red Pepper and Gorgonzola Dip

makes about 2 cups


1 cup mayonnaise

3/4 cup chopped roasted red bell peppers, jarred or freshly roasted

1/2 cup creamy Gorgonzola cheese

1/4 cup chopped shallots

1/2 cup packed fresh flat-leaf parsley

1 teaspoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper to taste


In the bowl of a food processor, purée the mayonnaise with the bell peppers, Gorgonzola, and shallots.  Scrape down the sides of the bowl.  Add the parsley and lemon juice and pulse until combined.  Season with salt and pepper to taste.  Transfer to a serving bowl, cover and chill.  Store in an airtight container for up to 5 days.  Enjoy!


Printed from thegalleygourmet.net