Roasted Southwestern Vegetable Dip and Dressing

Serves: approximately 1½ pints


  • 1 oz. olive oil
  • 2 roasted plum tomatoes, seeded and small diced
  • 1 roasted green pepper, small diced
  • 2 Tbsp. chopped shallots
  • ¾ cup sour cream
  • 2 cups mayonnaise
  • 1 tsp. No Added MSG Roasted Garlic Base
  • 4 tsp. No Added MSG Roasted Southwestern Vegetable Base
  • 4 tsp. fresh lemon juice


  1. 1 Sauté the chopped shallots until lightly browned.
  2. 2 Add the peppers, tomato and oil.
  3. 3 Sauté briefly. Combine with the remaining ingredients, mix well and chill.
  4. 4 Serve as a dip with tortilla chips and vegetables or use as a salad dressing.
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