Under 30 Minutes

Roasted-Red-Pepper Dip

This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 3 cups
Roasted-Red-Pepper Dip

Photography: John Kernick

Source: Martha Stewart Living, March 2011

Ingredients

  • 6 large red bell peppers
  • 1 cup golden raisins, coarsely chopped (6 ounces)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons salt-packed capers, rinsed well and drained
  • 1 1/2 teaspoons coarsely chopped fresh oregano
  • Coarse salt
  • Red-wine vinegar

Directions

  1. Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.

  2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

Cook's Notes

Dip can be refrigerated for up to 1 day.

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