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-> [Appetizers, Dips & Spreads, Hot & Spicy, Roasted] -> [Roasted red pepper dip Recipe] |
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Roasted red pepper dip
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Hot & Spicy, Roasted |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| | Red Bell Peppers | | 3
| slice | White Bread, Crusts Removed | | 1/4
| cup | Milk | | 1/4
| cup | Pitted Green Olives | | 1
| | Clove Garlic | | 2
| tbsp | Olive Oil | | 1
| tbsp | Fresh Lemon Juice | | 1/2
| tsp | Tabasco Pepper Sauce | | | GARNISH | | | Sliced Green Olives |
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Procedures:
| 1 | A pleasant change from guacamole, this dip has the color and taste to compliment crudites, toasted pita bread triangles, or crisp crackers. | | 2 | ~------------------------------------------------------ ~----------------- preheat the broiler. | | 3 | Slice the peppers in half lengthwise, and core and seed. | | 4 | Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat. | | 5 | Broil the peppers until the skin blisters and turns black. | | 6 | Remove the peppers to a plastic bag and close it; let them steam for 15 minutes. | | 7 | When they are cool enough to handle, peel off the skin. | | 8 | Meanwhile, break the bread into a small bowl, add the milk, and soak for 10 minutes. | | 9 | Combine the bread, peppers, olives and garlic in a food processor and process with a pulsing motion for about 4 seconds. | | 10 | Add the oil, lemon juice and tabasco sauce, pulse for 3 seconds longer. | | 11 | Spoon the dip into a serving bowl, cover and let stand at least 30 minutes to blend the flavors. | | 12 | Garnish with sliced olives |
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