It’s a double-duty red bell pepper dip with both roasted and fresh bell peppers, mayonnaise, balsamic vinegar, and a little garlic. Plenty of zing, and so bright and festive! This dip was the hit of our neighborhood holiday party last week. It’s perfect with crudités (veggie on veggie) or with breadsticks or chips. Keeps for days. Serve with strips of fresh jicama, celery, and carrots, or with bread sticks or tortilla chips.
