Dip
Roasted Red Pepper Bread Dip
INGREDIENTS
DIP
- 2 lb Red Bell Pepper
- ½ T Garlic, finely chopped
- ½ c Olive Oil
- 1 T Bread Crumbs, fine
- Salt, to taste
INSTRUCTIONS
FOR THE DIP
- Place the red peppers directly on the flame of your stove's gas burners or on a high-heat BBQ grid until charred to dark.
- Once all sides are charred, place in a plastic bag while still hot and seal tightly. Allow to cool for 10 minutes.
- Take the peppers out of the bag and remove the charred skin by hand under running water. Pat dry.
- Remove the core and seeds and cut into medium dice.
- Place in pot with oil and garlic, and simmer for 3 minutes. Allow to cool and place in food processor with bread crumbs, process until smooth; season to taste. Set in a sauce dish and set onto a plate for all to share.
The Roasted Red Pepper Bread Dip has been offered on the Captain's Gala Dinner menu.
Source: DCL Castaway Club Recipe Card
Created 2023-01-13 07:36:59 – Last Modified 2024-02-01 07:57:37