Roasted Red Pepper Dip

Recipe Ingredients

2		Red bell peppers
3		White bread - crusts removed
1/4 cup	59ml	Milk
1/4 cup	59ml	Pitted green olives
1		Garlic clove
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Tabasco pepper sauce
		Sliced green olives - for garnish

Recipe Instructions

Preheat broiler. Slice peppers in half lengthwise, core and seed. Lay pieces skin side up in shallow broiling pan and set pan 3 inches below heat. Broil peppers until skin blisters and turns black. Remove peppers to plastic bag and close it; let steam 15 minutes. When cool enough to handle, peel off skin.

Meanwhile, break bread into small bowl, add milk, and soak 10 minutes. Combine bread, peppers, olives and garlic in food processor and process with pulsing motion for about 4 seconds. Add oil, lemon juice and Tabasco pepper sauce, and pulse 3 seconds longer. Spoon dip into serving bowl, cover and let stand at least 30 minutes to blend flavors. Garnish with sliced olives.

This recipe yields 1 1/4 cups.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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