Vegetables With Red Pepper And Garlic Mayonnaise
|Garlic||2 Clove (10 gm)|
|Diced drained roasted red pepper||1⁄2 Cup (8 tbs) (From Jar)|
|Red wine vinegar||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Assorted vegetables||1 Cup (16 tbs)|
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 small bowl; mix in remaining 1/4 cup mayonnaise.
Season to taste with salt and pepper.
Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Place dip in center of platter.
Arrange vegetables around dip and serve.
Serving size: Complete recipe
Calories 930 Calories from Fat 787
% Daily Value*
Total Fat 88 g134.6%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 986.9 mg41.1%
Total Carbohydrates 31 g10.5%
Dietary Fiber 8 g32%
Sugars 4.5 g
Protein 7 g14.5%
Vitamin A 168.4% Vitamin C 75.1%
Calcium 5.8% Iron 12.3%
*Based on a 2000 Calorie diet