Roasted red pepper dip
Yield: 1 Servings
Ingredients:
- 2 Red Bell Peppers
- 3 sl White Bread Crusts Removed
- 1/4 c Milk
- 1/4 c Pitted Green Olives
- 1 Clove Garlic
- 2 tb Olive Oil
- 1 tb Fresh Lemon Juice
- 1/2 ts Tabasco Pepper Sauce
Instructions:
MMMMM--------------------------GARNISH------------------------------- Sliced Green Olives 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.
