Equipment
Ingredients
Core Ingredients
- 250 g roasted red peppers, drained and patted dry
- 15 g capers, drained
- 3 g garlic, peeled
- 30 ml extra virgin olive oil, room temperature
- 15 ml lemon juice, freshly squeezed
Seasoning
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Drain the roasted red peppers and pat them completely dry with paper towels to remove excess moisture and prevent a watery dip.
Place the dried red peppers, capers, garlic clove, and fresh lemon juice into the bowl of a food processor.
Pulse the ingredients repeatedly until they are finely chopped and well combined, stopping to scrape down the sides of the bowl with a rubber spatula as necessary.
With the food processor running on low, slowly stream in the extra virgin olive oil through the feed tube until the dip emulsifies and reaches a smooth, spreadable consistency.
Taste the dip and season with kosher salt and freshly cracked black pepper as needed. Transfer to a serving bowl.
Chef's Notes
- For the absolute best flavor, roast your own fresh bell peppers over an open gas flame or under a broiler until blackened, then steam them in a covered bowl before peeling.
- If you want to add a smoky depth to the dip, a pinch of smoked paprika or a dash of liquid smoke elevates the roasted notes beautifully.
- Letting the dip rest in the refrigerator for at least thirty minutes before serving allows the sharp garlic and briny capers to meld seamlessly with the sweet peppers.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the dip from absorbing other fridge odors.
Freezer: 1 month — Texture may become slightly watery upon thawing. Give it a vigorous stir or a quick pulse in the blender before serving.
