Use this dip with your favorite veggies, or slather it on a sandwich or toasted baguette.
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1 small ripe tomato, roughly chopped
1/2 small red bell pepper, seeded and roughly chopped
2 tablespoons mayonnaise
2 tablespoons packed fresh tarragon leaves
1 small clove garlic
Kosher salt
Directions
- Blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate in an airtight container for up to 3 days.
