Roasted Red Pepper Dip Ⓥ - The Veggie Table

The first time I tasted this roasted red pepper dip, it was so good that I actually gasped.
Yield	about 2 cups
Time	35 minutes
Tools	food processor 8×8 or 9×9 baking dish rubber spatula
Ingredients	1 c roasted red peppers 12 oz jar of artichoke hearts (un-marinated), drained 1 c mayonnaise 3 T nutritional yeast 2 T red onion ½ clove garlic, minced
Directions	Preheat oven to 350. Place everything in the food processor and process until smooth. Transfer to the baking dish and bake for 30 minutes. Garnish with a few pieces of roasted pepper and serve warm, with bread.
Notes	If you have any roasted red pepper dip left over, you can eat it cold (delicious!) or reheat in the oven. But don’t microwave, as it will separate. It’s also great on veggie burgers.
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