New love: Roasted pepper spread
I have long been in love with roasted red pepper aioli. I don't make it often though because I want to put it on everything and it's basically mayonnaise with a roasted rwd pepper, a clove or two of fresh garlic and a bit of lemon juice.
I always make some when I make corned beef and cabbage though becausr I love to substitute it for thousand island on a reuben made with the leftovers, so I made some Saturday. Well, I've now found a reduced guilt version. I mixed about a tablespoon in with about 1/4 cup plain yogurt and fell in love. It makes a wonderful veggie dip, it's great on an egg sandwich, it tasted even better on my reuben and I even used some with my corned beef and cabbage meal. It cut the saltiness of the meal quite nicely. I also used it to make some tuna salad this afternoon and it tasted great. It's not perfectly healthy, but much better than the original. I think I'll sub yogurt for some of the mayonnaise or egg and oil (depending on how I'm making it) next time!
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