Nancy Waldeck, a chef at Cancer Wellness at Piedmont, created this dip, which can also serve as a tasty salad dressing. Made with delicious smoky red peppers and slightly salty Parmesan, it is just the thing to get your family to eat their veggies.

Ingredients:

• ½ cup of extra virgin olive oil
• 1 teaspoon of soy sauce or tamari
• 4 roasted red peppers
• 2 whole garlic cloves, peeled
• Zest and juice of one lemon
• 3 tablespoons of red wine vinegar
• 2 teaspoons of Dijon mustard
• 2 tablespoons of light olive oil mayonnaise
• ½ cup of shredded Parmesan cheese
• Sea salt and black pepper to taste

Simply combine all of the ingredients and puree in a food processor, then enjoy!

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