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.
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~----------------- 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.
