Roasted Red Pepper Dip with Capers and Raisins
4 servings
25 minutes
This dip made from roasted red peppers with capers and raisins is a true reflection of Mediterranean cuisine. Inspired by traditional Greek flavors, it combines the sweetness of roasted peppers and raisins with the tangy note of capers and the aroma of fresh oregano. Extra virgin olive oil gives it a velvety texture, while red wine vinegar adds a light acidity to complete the flavor harmony. It can be used as a spread for fresh bread or as a dip for vegetables and cheese. This is the perfect addition to summer snacks and festive gatherings, bringing a sense of warmth and coziness from Greece to every moment.
1
Chop the raisins finely.
- Light raisins: 190 g
2
Preheat the grill in the oven. Place the peppers on a baking sheet and roast for about 10 minutes, turning them until the skin is charred. Transfer to a bowl and cover with plastic wrap. Let cool slightly and peel off the skin and seeds.
- Red sweet pepper: 3 pieces
3
Place the peppers in a food processor and chop into small pieces, but not to a puree. Add raisins, olive oil, capers, and oregano. Mix again, season with salt, and drizzle with vinegar.
- Red sweet pepper: 3 pieces
- Light raisins: 190 g
- Extra virgin olive oil: 0.3 glass
- Capers: 3 tablespoons
- Freshly chopped oregano leaves: 1.5 teaspoon
- Coarse salt: to taste
- Red wine vinegar: to taste