Vegetables With Red Pepper And Garlic Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | May 1994 | 1 | Servings | |
INGREDIENTS
| 2 | Garlic gloves | |
| 1/2 | c | Diced drained roasted red |
| pepper from jar | ||
| 1/2 | t | Red wine vinegar |
| 1/4 | t | Cayenne pepper |
| 1/2 | c | Mayonnaise |
| Assorted vegetables, such | ||
| as carrot | ||
| sticks yellow bell | ||
| pepper strips | ||
| cherry tomatoes and | ||
| boiled baby | ||
| potatoes |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1245
Calories From Fat: 417
Total Fat: 47.5g
Cholesterol: 69.1mg
Sodium: 2594.6mg
Potassium: 4112.8mg
Carbohydrates: 183.1g
Fiber: 24.3g
Sugar: 23g
Protein: 39.4g