Roasted Pepper Dip
|Red bell pepper||1|
|Lime juice||3 Tablespoon|
|Green bell pepper||1|
|Yellow bell pepper||1|
|Minced parsley||3 Tablespoon|
|Olive oil||1 Teaspoon|
|Minced cilantro||1 Tablespoon|
|Mayonnaise||2 Cup (32 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Rinse red, green and yellow bell peppers and banana pepper, pat dry with paper towels.
Lightly rub each pepperwith olive oil.
Put peppers under preheated broiler, broil about 4 minutes per side, or until skins are charred, turning with tongs.
Let cool, remove skins.
Cut each pepper in half.
Remove and discard seeds and membranes.
Finely chop peppers, put chopped peppers in a medium bowl.
Add mayonnaise, sour cream, lime juice, parsley and cilantro, mix well.
Refrigerate, covered, at least 4 hours before serving.
Note: Store dip in refrigerator up to three days.