*  Exported from  MasterCook  *

                          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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