Makes about 1-3/4 cups. Difficulty
2 garlic cloves 2 teaspoons gf Dijon mustard 1/8 teaspoon ground cayenne pepper 1 teaspoon chili powder 1/2 cup cooled, brewed black tea 2 Tablespoons red wine vinegar 1-1/2 Tablespoons gf soy sauce 1/2 cup tahini (sesame seed paste) 1 cup mayonnaise Paprika for garnish
Place the garlic, mustard, cayenne pepper and chili powder in a food processor and process until the garlic is finely chopped. Add the cooled tea, red wine vinegar, gf soy sauce and tahini; process until incorporated. With the machine running add the mayonnaise and process until smooth. Transfer the dip to a serving bowl, cover and refrigerate for at least 2 hours or up to 2 days. Sprinkle paprika over the top and serve with fresh vegetables.
This dip is packed with flavor! It is great served with a variety of fresh vegetables or you can even mix it into cooled gf pasta for a nice lunch "salad".