Recipe - Roasted Red Pepper Dip

2 Red Bell Peppers
3 sl White Bread, Crusts Removed
One fourth cup Milk
One fourth cup Pitted Green Olives
1 Clove Garlic
2 tablespoon Olive Oil
1 tablespoon Fresh Lemon Juice
One half teaspoon Tabasco Pepper Sauce

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.
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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 cut or sliced up olives. From: The Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini