Vegetables With Red Pepper And Garlic Mayonnaise

The fact is, there is a “course” that addresses every issue we will ever face. The Teacher loves to meet one-on-one with His students, so that He can tailor the course to our needs. He is willing to hold class every day that we are willing to meet. We already have the Textbook, which was written by the Teacher Himself. Parts of it can be difficult to grasp. But the Teacher is always available – twenty-four hours a day – to help us understand.

Nancy Leigh DeMoss

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.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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