Roasted-Red-Pepper Dip

Photo: John Kernick
Prep Time:
15 mins
Total Time:
30 mins
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.


  • 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


  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.

Related Articles