This dip/spread is so versatile! Roasted red peppers and sun-dried tomato pesto adds flavor to sandwiches, veggies, or crackers. I like to have this on hand for all of those things; make a batch today, it keeps for several weeks in the 'fridge.

2 large roasted red pepper (from a jar is fine, or roast and peel it yourself)

3/4 cup purchased sun-dried tomato pesto

1 Tablespoon lemon juice

1 cup good mayonnaise

Combine all in a food processor and process until well-combined and smooth.