ROASTED RED PEPPER DIP

Happy Sunday folks,

Last Sunday I posted a very delectable sounding spinach artichoke dip recipe.  This week, I'm bringing you another mouth-watering recipe for a roasted red pepper dip from marthastewart.com!  This sounds like a great dip to pair with some warm pita bread to serve as an appetizer for entertaining guests or yourself! 
Check it out!

ROASTED RED PEPPER DIP

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

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.

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