This is a recipe I contributed to my friend Renee Shepherd's book, More Recipes from a Kitchen Garden. It is recommended to complement Herbed Swordfish Burgers , but makes a nice addition to any sandwich or salad.
Yield .5 cups
Ingredients
1/2 cup mayonnaise
1 tablespoon finely chopped red bell pepper
1 tablespoon chopped chives
1
Mix together and refrigerate for 1/2 hour or longer to meld flavors.
notes
Reprinted with permission from More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.
