Red-Hot Dip

3 slices white bread, crusts trimmed
1/4 cup milk
2 medium-size red peppers
1/4 cup pitted green olives
1 clove garlic
2 tbs olive oil
1 tbs lemon juice
1/2 tsp Tabasco pepper sauce
Sliced olives for garnish, optional

Break bread into small bowl; add milk. Soak 10 minutes. Pool peppers by holding them over burners of a stove until they are charred. Cool slightly; peel. In the bowl of a food processor or blender combine bread, peppers, olives and garlic. Process with a pulsing motion about 4 seconds, Just until combined. Add oil, lemon juice and Tabasco sauce; process about 3 seconds longer. Spoon into serving bowl. Cover. Let stand at least 30 minutes to blend flavors. Garnish with sliced olives, if desired. Serve with pita bread or fresh vegetables.

Yield: About 1-1/4 cups.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana