Creole Crab Dip

2 garlic cloves

1 cup sliced bottled roasted red peppers

1½ teaspoons red wine vinegar

½ teaspoon cayenne, or to taste

½ teaspoon salt

½ cup mayonnaise

1½ tablespoons finely chopped chives

1 pound crabmeat, picked over

Chop garlic in food processor. Add roasted red peppers, vinegar, cayenne and salt and process until smooth. Add mayonnaise and process until combined.

Fold in crab and chives and refrigerate 1 hour before serving. Serve with pita chips or crostini.

Makes about 2¼ cups.