Roasted Red Pepper Aioli for Dipping Artichokes

This Roasted Red Pepper Aioli has an incredibly bold flavor that pairs beautifully with the nuttiness of Ocean Mist Farms artichokes.

Roasted Red Pepper Aioli for Dipping Artichokes
fork and knife iconServes: 4-Feb
timer iconPrep Time: 5 min.Cook Time: 20-25 in.
chef hat iconSource: Physical Kitchness

Dietary Preferences

Gluten-FreeVeganWhole30Paleo

Ingredients

  • 1 roasted red pepper, skin removed
  • 1/3 cup paleo mayonnaise
  • 1/4 teaspoon salt

Directions

  1. Remove one roasted red pepper from a jar and blot any excess moisture. If roasting the pepper yourself, cut the pepper in half and remove the inside seeds and membrane. Place the cut side down on a baking sheet and lightly coat with oil. Roast the pepper at 450 degrees for 20-25 minutes. Let cool and gently peel off the skin.
  2. Add the roasted red pepper, mayonnaise, and salt to a blender or food processor. Blend until creamy and well combined.