Vegetables with red pepper and garlic mayonnaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Garlic gloves |
| ½ | cup | Diced drained roasted red pepper from jar |
| ½ | teaspoon | Red wine vinegar |
| ¼ | teaspoon | Cayenne pepper |
| ½ | cup | Mayonnaise |
| Assorted vegetables; (such as carrot | ||
| ; sticks, yellow bell | ||
| ; pepper strips, | ||
| ; cherry tomatoes and | ||
| ; boiled baby | ||
| ; potatoes) | ||
Directions
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 ¼ cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining ¼ 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.