Roasted Red Pepper Dip Recipe

From Dorothy McNett's Recipe Book.

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Roasted Red Pepper Dip

From Dorothy McNett's recipes at Use this as a coulis (a sauce for serving chicken, grilled burgers, etc.)

2-4 large garlic cloves
1-2 roasted red bell peppers
2-4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne
a little ground black pepper
2 tablespoons capers, including some of the brine in which they're packed

Process all in food processor until smooth, but not so much as to make it frothy. Serve as a dip for vegetables or meat balls, or even cubes of cheddar cheese. Make an open faced sandwich by using hamburger buns with slices of cheese on each half. Drizzle with this sauce, and then place under broiler for a few minutes. Serve on a plate as it is messy but a great snack.

Recipe created 1995-11-21.

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