Food & Cooking Recipes Appetizers Roasted-Red-Pepper Dip 3.4 (87) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 15 mins Total Time: 30 mins Servings: 12 Yield: 3 cups 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. Ingredients 6 large red bell peppers 1 cup golden raisins, coarsely chopped (6 ounces) ¼ cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons salt-packed capers, rinsed well and drained 1 ½ teaspoons coarsely chopped fresh oregano Coarse salt Red-wine vinegar Directions 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. 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. Rate it Print