| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 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) |
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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