Roasted Southwestern Vegetable Dip and Dressing

Ingredients

2 cups mayonnaise
1 oz. olive oil
2 roasted plum tomatoes, seeded and small diced
1 roasted green pepper, small diced
2 Tbsp. Chopped Shallots in Oil
¾ cup sour cream
1 tsp. Roasted Garlic Base
4 tsp. Roasted Southwestern Vegetable Base
4 tsp. fresh lemon juice

Instructions

(yields approximately 1½ pints)

Sauté the Chopped Shallots in Oil until lightly browned. Add the peppers, tomato and oil. Sauté briefly. Combine with the remaining ingredients, mix well and chill. Serve as a dip with tortilla chips and vegetables or use as a salad dressing.