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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|Serving Size: 1 Serving (677g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 502 (83%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1.2mg||0 %|
|Sodium 4998.2mg||172 %|
|Potassium 720.8mg||19 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 14.6g|
|Protein 6.6g||9 %|
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Calories per serving: 607
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