Roasted Red Pepper Dip - 3

Course : Dips
Serves: 1
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2 medium red bell peppers
3 slices white bread -- crusts removed
1/4 cup milk
1/4 cup pitted green olives
1 clove garlic
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Tabasco pepper sauce
4 ounces sliced green olives

Preparation / Directions:

A pleasant change from guacamole, this dip has the color and taste to compliment crudités, 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.

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