Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced

In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.

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