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Roasted Red Pepper Dip

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROASTED RED PEPPER DIP
 Categories: Appetizers, Dips, Spicy, Hot
      Yield: 1 Servings
 
      2    Red Bell Peppers
      3 sl White Bread, Crusts Removed
    1/4 c  Milk
    1/4 c  Pitted Green Olives
      1    Clove Garlic
      2 tb Olive Oil
      1 tb Fresh Lemon Juice
    1/2 ts Tabasco Pepper Sauce

MMMMM--------------------------GARNISH-------------------------------
           Sliced Green Olives
 
  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.
 
MMMMM

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