Title: Roasted Red and Green Pepper Dip
Categories: Appetizer Dip
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 |
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.