Roasted Red Pepper Sauce 
Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudites or pita chips. 

Makes 1 1/8 cups 

1-2 cloves garlic (to taste), peeled * 
1 strip lemon zest (2 x 1/2 inches), bitter white pith removed 
1 teaspoon kosher salt 
1 teaspoon herbs de Provençe
1 1/2 tablespoons fresh lemon juice 
1 1/2 tablespoons regular or white balsamic vinegar 
1/4 cup extra virgin olive oil 
1 jar (12-ounce) roasted red peppers, drained but not rinsed 
4 large fresh red peppers, roasted, cut in eighths 

Add the garlic, zest, salt, and herbs to the work bowl and chop for 5 to 10 seconds
Scrape the bottom and sides of the work bowl. 
Add the lemon juice, vinegar, olive oil and peppers. 
Pulse on chop, 10 times, then process for 15 to 20 seconds until smooth. 
Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend. 
Will keep up to 1 week refrigerated . 

Roasted Red Pepper Dip Variation: 
Make half the recipe (use a 6-7-ounce jar of roasted peppers). 
Add 2 ounces of regular or lowfat cream cheese and 1/4 cup of sour cream or plain yogurt that has been drained, and chop for 10 to 15 seconds until combined and smooth. 

To drain yogurt, place yogurt in a yogurt funnel or strainer lined with a paper coffee filter over a bowl, and allow the liquid (whey) to drain for several hours, until desired thickness is reached.

*If you prefer a lighter garlic flavor, you may blanch the peeled garlic in boiling water for 4 to 5 minutes. Drain, cool and use in this or any other recipe. 

from the Cuisinart Mini-Prep Plus Manual