Roasted Red Pepper Dip

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  • 2 red bell peppers
  • 3 slices white bread, crusts removed
  • 1/4 cup milk
  • 1/4 cup pitted green olives
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • Sliced green olives for garnish


Preheat broiler. Slice peppers in half lengthwise, core and seed. Lay pieces skin side up in a shallow broiling pan and place in broiler 3 inches below heat. Broil peppers until skin blisters and turns black. Remove peppers to a plastic bag and close it; let steam 15 minutes. When cool enough to handle, peel off skin.

Meanwhile, break bread into pieces in a small bowl; add milk and soak 10 minutes. Combine bread, peppers, pitted olives, and garlic in a food processor and process on pulse for about 4 seconds. Add oil, lemon juice, and TABASCO® Sauce, and pulse 3 seconds longer. Spoon dip into a serving bowl, cover, and let stand at least 30 minutes to blend flavors. Garnish with sliced olives.

Makes 1 1/4 cups.

From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.

Nutritional information per serving: 56 Calories, 1g protein, 5g carbohydrate, 3g fat, 1mg cholesterol, 74mg sodium

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