Recipe - Roasted Red Pepper And Eggplant Dip With Pita Wedges

1 cn Roasted red peppers (16
oz); drained
1 pound Goat cheese
One fourth cup Grated Parmesan
1 pn Sugar
One fourth cup Chopped parsley
Salt; to taste
Freshlyground black pepper;
to taste

Put peppers into work bowl of a process bowl and puree. Add all other
ingredients and pulse until combined. Season with salt and fresh ground
pepper to taste. This recipe yields 4 One half cups.

Source: "CHEF DU JOUR (Show # DJ9572) from the TV FOOD NETWORK"
S(Formatted for MC5): "07191999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "4 One half cups"

Recipe by: Cheryl Smith

Converted by MM_Buster v2.0l.