I use it mostly as a dip for crudites or shrimp, and keep the ingredients for it always in the pantry. If I'm asked to bring appetizers, I'll just pick up some cut vegetables and pre-cooked shrimp, and do this in 5 minutes flat.
But it has many uses because it's so colorful and flavorful (and keeps for weeks). I put it in a squeeze bottle and use it for decorating plates (like baked salmon). I dilute it with stock or drippings or wine to make sauces.
At party we had here recently for one of my wife's colleagues who was retiring, the guest of honor raved about the dip and ate bunches. When she asked me about it and learned it was light, she asked for the recipe.
5 garlic cloves
2 tablespoons olive oil
1 4-ounce jar roasted red peppers, drained
2 cups no-fat mayonnaise
- Peel the garlic cloves (see below) and, in a blender, puree them for about 5 seconds.
- Add the rest of the ingredients and blend until combined.