Easy Homemade Roasted Pepper Aioli dip with garlic toasted ciabatta bread

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This is an easy to make crowd pleaser....Roasted Red Pepper Aioli dip with Garlic Toasted Ciabatta Bread. 1 cup olive oil mayonnaise 1 to 2 cloves of garlic 1 roasted red pepper (in a jar) drained and patted dry 2 pinches black pepper 1 teaspoon extra virgin olive oil Place all ingredients in a blender. Blend on high for 1 minute. Place into a serving bowl, cover and chill in the refrigerator for at least 1 hour. Before serving, cut some ciabatta bread (you can get these in the bakery section or you can get them frozen) into slices (shaped like biscotti) and rub with freshly chopped garlic cloves. Drizzle a little extra virgin olive oil on top and toast in the oven at 350 degrees until as crispy as desired. Arrange bread around the dipp bowl and place a sprig of fresh parsley or a pinch of dried parsley in the center of the dip for garnish. This has got to be one of the easiest dips and one of the most requested items from my crowd of friends and family. Try it for your crowd and let me know what you think. I'd love to hear your opinion.