Creole Crab Dip



2 garlic cloves
1 cup sliced bottled roasted red peppers
1 1/2 teaspoons red wine vinegar
1/4 to 1/2 teaspoon cayenne
1/2 cup mayonnaise
1 pound crabmeat, picked over
1 1/2 tablespoons finely chopped chives

Accompaniment: crackers or crudités

1. With motor running, drop garlic into a food processor and chop.
2. Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
3. Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.