Provencal dip
- Course: Condiments Sauces and dressings
- Yield:
Provencal dip ingredients
- 1 c Mushrooms, very finely chopp
- 2 T Oil
- 1 clv Garlic, finely diced
- 3⁄4 c Vegetable juice cocktail
- 3⁄4 c Mayonnaise
- Salt and pepper
Cooking Provencal dip
1. Sautei mushrooms in oil until all the liquid has evaporated and the mushrooms look dry. Stiri in the garlic and continue "wooking" for 1 minute.
2. Stir in the vegetable juice cocktail and simmer until reduced and mixture thickens.
3. Cool, then stir in the mayo and salt and pepper to taste.
4. Cover and refridgerate for 1-2 hours.
5. Serve cold.
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