• 87 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.


87 Ratings
  • 5 star values: 16
  • 4 star values: 22
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 4