Recipe for Roasted Red Pepper Dip 
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Yield:
1
Ingredients:
Amount Ingredient
6 x bright red or yellow capsicums
2 tbl olive oil
2 tbl chopped fresh parsley
6 x sundried tomatoes, (in oil), chopped
1 tbl fresh lemon juice
2 tsp capers, drained
2 x cloves garlic, minced or 2 teaspoons prepared minced garlic
salt and pepper to taste
10 x finely chopped Kalamata olives, optional
Instructions:
Instructions: Slice all four sides of each capsicum and place, skin side up, under a grill, as close to the heat source as possible. Grill until the peppers are blackened, then remove from the grill and place in a plastic bag and seal.

This will allow the peppers to steam, and will make peeling them very easy.

When the peppers are cold enough to touch, peel off the skins and discard. Set the roasted peppers aside to cool completely.

In the bowl of a food processor, place the peppers, parsley, sundried tomatoes, lemon juice, capers and garlic and pulse until the peppers and chopped finely but not pureed. Add the olive oil, just enough to reach your desired consistency. Stir through the finely chopped olives and marscarpone is desired.

Will keep well in the refrigerator for about 5 days.

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