Recipe - Vegetables With Red Pepper And Garlic Mayonnaise

2 lg Garlic gloves
One half cup Diced drained roasted red
pepper from jar
One half teaspoon Red wine vinegar
One fourth teaspoon Cayenne pepper
One half cup Mayonnaise
Assorted vegetables; (such
as carrot
; sticks, yellow bell
; pepper strips,
; cherry tomatoes and
; boiled baby
; potatoes)

With processor running, drop garlic through feed tube and mince. Scrape
down sides of bowl. Add roasted pepper, vinegar and cayenne and process
until mixture is almost a smooth puree. Add One fourth cup mayonnaise and process
using on/off turns just until combined. Transfer sauce to a small bowl; mix
in remaining One fourth cup mayonnaise. Season to taste with salt and pepper.
Cover and refrigerate at 30 minutes. (CAn be prepared 1 day ahead. Keep
refrigerated.)

Place dip in center of platter. Arrange vegetables around dip and serve.

Makes 1 cup.

Bon Appetit May 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.