Title: Red Pepper and Garlic Dip
Categories: Dip
Yield: 6 Servings

2	lg	Red peppers
6	lg	Garlic cloves; peeled
150	ml	Light olive oil
2	tb	Lemon juice
		Salt
		Freshly ground black pepper
1	oz	Soft fresh breadcrumbs (optional)

Cut the peppers lengthwise into quarters. Discard stems and seeds. Cover peppers and garlic cloves with water in a saucepan and bring to a boil. Simmer for 15 minutes, or until peppers are very soft. Drain thoroughly and let cool completely.

Puree the peppers and garlic in a food processor. With machine running, gradually add the oil and lemon juice until completely incorporated and mixture is smooth. Season with salt and pepper to taste. Breadcrumbs may be added to make a thicker dip, taking care to add them a little at a time, allowing them to absorb moisture, until desired consistency is reached.

Adapted by Karen Mintzias from a recipe in: "Rose Elliot's Vegetarian Christmas"

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