Guest guest Posted December 6, 2009 Report Share Posted December 6, 2009 Spicy Roasted Pepper Dip 4 red bell peppers, halved and seeded 3 slices white bread, crusts removed 1/4 cup milk 1/4 cup pitted green olives 2 tbsps. capers 2 cloves garlic, coarsely chopped 3 tbsps. olive oil 2 tbsps. fresh lemon juice 1/4 tsp. cayenne pepper, or more to taste salt to taste Lay the pepper halves skin side up on a lightly greased baking sheet. Place about 3 inches under a preheated broiler and broil until the skin blisters and turns black. Place the peppers in a plastic bag and close it. Allow to cool and peel off the skin. Tear the bread into small pieces and soak in the milk for 5 minutes. Combine the peppers, bread, olives, capers, and garlic in an electric food processor and process about 4 seconds, until the dip is well mixed but still chunky. Add the remaining ingredients and process until fairly smooth. Serve with raw vegetables, crackers, or toasted pita bread. Makes about 2 cups. Quote Link to comment Share on other sites More sharing options...
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