*  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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