Roasted red pepper dip

 
                           ROASTED RED PEPPER DIP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----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.
  
 
 
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