Veggies with Garlic Dip

SERVES 8

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WHAT'S NEEDED
HOW TO MAKE
  • 1 cup mayonnaise
  • 4 garlic coves, put through a garlic press
  • juice of 1/2 lemon
  • 1 teaspoon sugar
  • 2 tablespoons Cholula Chili Garlic Hot Sauce
  • salt and freshly ground black pepper to taste

  • Vegetables
  • 1 pound baby carrots, peeled
  • 2 yellow bell peppers, sliced
  • 2 red bell peppers, sliced
  • 2 pounds cherry tomatoes
  • 1 bunch of asparagus
  • 1 pound cauliflower
  • 1 pound sugar snap peas
  • 1/4 cup fresh herbs, chopped (optional)

  • 1
    Mix all the dip ingredients in bowl and season to taste. The dip will keep for up to a week in the refrigerator.
  • 2
    Blanch the vegetables, except tomatoes for 8 - 10 minutes before serving for best results. To blanch, boil water with a teaspoon of baking soda, add vegetables and cook for 30 seconds.
  • 3
    Remove and immediately place in an ice bath, drain and remove quickly to prevent becoming soggy.
  • 4
    Arrange the vegetables on a serving plate with the dip. Top with fresh herbs.