Title: Roasted Red & Green Pepper Dip
Categories: Dip Appetizer
Yield: 6 Servings
| 1 | | Red Bell Pepper |
| 1 | | Green Bell Pepper |
| 1 1/2 | c | Mayonnaise |
| 1/2 | c | Sour Cream |
| 1 | ts | Dried Parsley; Crushed |
| GARNISHES |
| | | Fresh Parsley; Chopped, OR |
| | | Dried Parsley; Crushed |
| | | Paprika |
| 2 | tb | Lemon Juice |
| 1 | tb | Fresh Parsley; Chopped, OR |
Slice the peppers in half, vertically, and remove the seeds. Char under the
broiler on both sides (about 5 minutes per side). Remove and cool. Peel and
dice the peppers and set aside. Blend the mayonnaise and sour cream until
smooth. Mix in the lemon juice and parsley then blend in the peppers.
Cover and chill.
Garnish with additional parsley and sprinkle with paprika, if desired.
Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic
Chips, Baby Corn, String Beans, Carrots, Bread Sticks