• Prep Time:
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  • Serves: 1 Servings

Roasted Red Pepper Dip

  • Recipe Submitted by on

Category: Dips, Appetizers

 Ingredients List

  • 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


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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