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Spicy Roasted Pepper Dip


  • 4 red bell peppers, halved and seeded
  • 3 slices white bread, crusts removed
  • 1/4 cup milk
  • 1/4 cup pitted green olives
  • 2 tablespoons capers
  • 2 cloves garlic, coarsely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Salt, to taste

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  1. Lay the pepper halves skin side up on a lightly greased baking sheet. Place about 3 inches under a preheated broiler and broil until the skin blisters and turns black. Place the peppers in a plastic bag and close it. Allow to cool and peel off the skin.
  2. Tear the bread into small pieces and soak in the milk for 5 minutes.
  3. Combine the peppers, bread, olives, capers, and garlic in an electric food processor and process about 4 seconds, until the dip is well mixed but still chunky. Add the remaining ingredients and process until fairly smooth.
  4. Serve with raw vegetables, crackers or toasted pita bread.

Yield: about 2 cups