Roasted Red Pepper Dip2013-06-20
An interesting twist on the normal red pepper dip
- 2 large red bell peppers, sweet
- 3 slices white bread, crusts removed
- 1/4 cup milk
- 1/4 cup pitted green olives
- 1 clove garlic
- 2 Tbs olive oil
- 1 Tbs lemon juice
- 1/2 tsp Tabasco sauce
Preheat broiler. Slice red peppers in half lengthwise, core and seed. Lay pieces skin side up in a shallow broiling pan and set pan 3 inches below heat. Baste lightly with oil. Broil peppers until skin blisters and turns black. Remove peppers to a clear plastic storage bag and close; let steam for about 15 minutes. When cool enough to handle peel off skin.
Meanwhile break bread into small bowl, add milk and soak for 10 minutes.
Combine bread, peppers, olives and garlic in a food processor and process with a pulsing action for about 4 seconds. Add remaining oil, lemon juice and Tabasco sauce. Pulse three seconds longer. Spoon dip into serving bowl, cover and let stand for 30 minutes to blend flavours. Garnish with sliced olives. Serve with tortilla chips.