Roasted red pepper dip

1 servings

Ingredients

Quantity Ingredient
2 Red Bell Peppers
3 slices White Bread, Crusts Removed
¼ cup Milk
¼ cup Pitted Green Olives
Sliced Green Olives
1 Clove Garlic
2 tablespoons Olive Oil
1 tablespoon Fresh Lemon Juice
½ teaspoon Tabasco Pepper Sauce

Directions

GARNISH

A pleasant change from guacamole, this dip has the color and taste to compliment crudites, toasted pita bread triangles, or crisp crackers.

~--------------------------------------------------------------------- ~-- Preheat the broiler. Slice the peppers in half lengthwise, and core and seed. Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat. Broil the peppers until the skin blisters and turns black. Remove the peppers to a plastic bag and close it; let them steam for 15 minutes. When they are cool enough to handle, peel off the skin. Meanwhile, break the bread into a small bowl, add the milk, and soak for 10 minutes.

Combine the bread, peppers, olives and garlic in a food processor and process with a pulsing motion for about 4 seconds. Add the oil, lemon juice and Tabasco sauce, pulse for 3 seconds longer. Spoon the dip into a serving bowl, cover and let stand at least 30 minutes to blend the flavors. Garnish with sliced olives. From: The Tabasco Cookbook.

Typed by Syd Bigger.

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