Roasted Red and Green Pepper Dip
Yield: 6 servings
1 Red Bell Pepper
1 Green Bell Pepper
1 1/2 c Mayonnaise
1/2 c Sour Cream
2 tb Lemon Juice
1 tb Fresh Parsley, chopped, OR 1 t Dried Parsley, crushed
GARNISHES:
Fresh Parsley; Chopped, OR Dried Parsley; Crushed
Paprika
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