2 small, ripe tomatoes, stemmed and roughly chopped
1 small red bell pepper, stemmed, seeded and roughly chopped
1 garlic clove
Assorted cut up vegetables, for serving
Put the mayonnaise, tarragon, tomatoes, pepper, garlic and 1/2 teaspoon of salt in a blender or food processor and blend or pulse until creamy and smooth. Serve with assorted vegetables for dipping. The dip will keep in the refrigerator in an airtight container for up to 3 days.
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