---------- Recipe via Meal-Master (tm) v8.01
       Title: Roasted Red and Green Pepper Dip
  Categories: Dips, Vegetables
       Yield: 6 servings
       1 ea Red Bell Pepper                     1 ea Green Bell Pepper
   1 1/2 c  Mayonnaise                        1/2 c  Sour Cream
       1 ts Dried Parsley; Crushed        
       1 x  Fresh Parsley; Chopped, OR          1 x  Dried Parsley; Crushed
       1 x  Paprika                             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