Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
Approx. 1½ Pints Yield
Dressings / Creamy Dressings
In a sauté pan, heat 1 oz. olive oil over medium heat. Add 2 Tbsp. chopped shallots and sauté until lightly browned.
Add 1 small diced roasted green pepper and 2 small diced roasted plum tomatoes to the pan. Sauté briefly to release aromatics, then remove from heat and allow to cool slightly.
In a mixing bowl, combine the sautéed vegetable mixture with ¾ cup sour cream, 2 cups mayonnaise, 1 tsp. RC No Added MSG Roasted Garlic Base, 4 tsp. RC No Added MSG Roasted Southwestern Vegetable Base, and 4 tsp. fresh lemon juice. Mix thoroughly until smooth, cover, and chill thoroughly.
Serve chilled as a creamy dip with warm tortilla chips and fresh vegetable crudités, or drizzle as a signature dressing over Southwestern salads and grain bowls.
Dual Flavor Boost: Combining RC Roasted Southwestern Vegetable Base and RC Roasted Garlic Base creates rich, slow-roasted flavor without excess prep time.
Versatile Serving Options:
• Appetizer Dip: Pair with house-made blue corn tortilla chips, taquitos, or fresh bell pepper strips.
• Salad Dressing: Thin slightly with buttermilk or lime juice to toss with Santa Fe chicken salads.
• Sandwich & Taco Spread: Use as a spread for grilled chicken tortas, fajita wraps, or fish tacos.
