RED PEPPER DIP WITH VEGETABLES

Makes 1 cup

2 large garlic cloves, peeled
1/2 cup fresh roasted red peppers or in jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
to taste salt and pepper
Assorted vegetables (carrot sticks, yellow pepper strips, cherry tomatoes and boiled baby potatoes)

With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Drain peppers and add to processor together with vinegar and cayenne. Process until mixture is a smooth puree. Transfer to a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.
Cover and refrigerate for at least 30 minutes. Place dip in center of platter. Arrange vegetables around dip.