Vegetables with Red Pepper And Garlic Mayonnaise

Categories: May 1994
Yield: 1 servings

2 lg Garlic gloves
1/2 c Diced drained roasted red
-pepper from jar
1/2 ts Red wine vinegar
1/4 ts Cayenne pepper
1/2 c 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 1/4 cup mayonnaise and process
using on/off turns just until combined. Transfer sauce to a small bowl; mix
in remaining 1/4 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

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