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Ragin Red Pepper Dip




Source of Recipe


Internet


List of Ingredients




3 red bell peppers roasted, seeded and peeled
6 oil-packed sun-dried tomatoes drained
1 tablespoon/s chipotle pureed (Available in most Mexican markets)
1 clove/s garlic minced
2 tablespoon/s extra-virgin olive oil
salt to taste
1/8 teaspoon/s Worcestershire Sauce optional
1 hollowed-out green pepper for serving (optional)



Recipe



Puree all ingredients except the salt and whole green pepper in a food processor, scraping down the sides of the bowl as needed. Taste for salt and Worcestershire Sauce and add if necessary. Let the dip rest refrigerated for several hours before serving.

Place the dip in the hollowed-out pepper to serve.