Bell Pepper Dip
Kathy Van Houten
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- red or yellow bell peppers halved and deseeded
- 2 clove
- 2 Tbsp
- lemon juice
- 4 tsp
- olive oil
- 1 c
- bread crumbs
- salt and freshly ground black pepper to taste
- fresh vegetables for dipping
1Place peppers and peeled garlic in sauce pan with
just enough water to cover.
Bring to boil and cover and simmer for 15 minutes.
Drain and allow to cool.
2Puree in blender and add lemon juice and olive oil.
Stir in bread crumbs and season with salt and pepper.
Serve with a variety of vegetables for dipping.