INGREDIENTS

INSTRUCTIONS

In a covered food processor container, process bread until crumbly; set
aside.  Add red pepper, garlic and salt to container. Cover and process
until smooth. With the processor running, gradually add oil through feed
tube.  Add reserved bread crumbs; cover and process until smooth. Transfer
to small bowl or a ramekin. Serve chilled or at room temperature, with
crackers or toasted bread.  Yields about 1 cup.
Note: To roast your own peppers, cut peppers in half lengthwise. Remove
seeds.  Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is
bubbly and brown.  Place peppers in a clean paper bag; seal and let stand
for 20 to 30 minute or until cool enough to handle. Pull off skin gently
and slowly, using a paring knife.
Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos
by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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