Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 380 (76%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 38.1mg||12 %|
|Sodium 849.1mg||29 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 30.7g|
|Protein 1.8g||3 %|
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Calories per serving: 499
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