Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Red Bell Peppers 1 Clove Garlic
3 sl White Bread, Crusts Removed 2 tb Olive Oil
1/4 c Milk 1 tb Fresh Lemon Juice
1/4 c Pitted Green Olives 1/2 ts 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.
~---------------------------------------------------------------------
~-- 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 sliced olives. From: The Tabasco Cookbook.
Typed by Syd Bigger.

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