Roasted Red Pepper Dip

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2 tb olive oil
Sliced Green Olives
1 tb Fresh Lemon Juice
1/2 ts TABASCO pepper sauce
3 sl White Bread, Crusts Removed
1/4 c Pitted Green Olives
2 Red Bell Peppers
1/4 c milk
1 Garlic

Original recipe makes 1 Servings



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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Calories Per Serving: 607 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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