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Roasted Red & Green Pepper Dip

Yield: 6 servings
1 red bell pepper
1 1/2 c mayonnaise
1 ts dried parsley; crushed
1 green bell pepper
1/2 c sour cream
1 fresh parsley; chopped, or
1 paprika
1 dried parsley; crushed
2 tb lemon juice
1 tb fresh parsley; chopped, or

Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the
mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks

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