Preparation / Directions:
Planning Tip: Make dip up to 3 days ahead, cover and refrigerate. Prepare
crudités (dipping vegetables) up to 1 day ahead. Bag separately and
refrigerate.
1. Roast red peppers directly over a gas burner or under a broiler, turning
often until charred all over. Place in a bowl, cover and let stand 10
minutes. Pull off skin and remove stems and seeds.
2. In a food processor, process peppers and remaining ingredients until
smooth.
* Makes 3 cups, 12 servings.
NOTE Blanching vegetables such as green beans and broccoli brings out their
flavor and brightens their color. To blanch, plunge them briefly into
boiling water, then into cold water to stop the cooking process.
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