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Red Bell Pepper Dip
Debbie Friedman
Ingredients
2 red bell peppers
3 to 4 cloves garlic
1 small peeled and cooked potato
Olive oil, to blend
Directions
Remove the stem and insides of the bell peppers. In your oven on a cookie sheet, roast the bell peppers until their skin just blackens. When cool enough, remove the blackened skin (it will come off fairly easily). Place bell peppers in a blender with garlic and potato. Add enough olive oil to blend the mixture. Pour into serving bowl and serve with warm, sliced French bread.
