1.    Place red bell peppers over an open flame such as a grill, gas burning stovetop or under a broiler to char. Be sure to turn the peppers so that they cook and char on all sides.
2.   Remove the peppers from the heat and place in a plastic bag for 10 minutes. Remove the peppers and slip the charred skin off under cool running water. Remove any remaining stem from the peppers.
3.    Place all ingredients into a blender or food processor except for the extra virgin olive oil. Begin to pulse the ingredients and slowly add the olive oil while blending. Continue to blend until smooth.
4.    Remove the mixture to a bowl or container and cover. Refrigerate for two hours or more. If serving as a dip consider making an indentation in the center of the of dip and adding a small amount of extra virgin olive oil. If using as a spread it can be served with various grilled meats and lamb, kabobs, grilled fish, or to enjoy with pita bread.

 Cooking Tips
***If you do not have bread crumbs available you can use pita bread that has been crisped in a toaster or oven. Place the pita in a baggie and either by hand or roller crush the pita until the size of fine breadcrumbs.
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.