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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 57 kcal
- Protein
- 0 g
- Carbohydrates
- 3 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 223 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 76 mg
- Calcium
- 6 mg
- Iron
- 0.3 mg
- Magnesium
- 5 mg
- Phosphorus
- 9 mg
- Zinc
- 0.1 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 72 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 8 mcg
- Water
- 43 g
Sources: USDA FoodData Central
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.
Troubleshooting
The dip is too thin and watery
Cause: The roasted red peppers were not patted dry sufficiently before blending
Fix: Pulse in a spoonful of almond flour, breadcrumbs, or toasted walnuts to absorb the excess moisture
Prevention: Thoroughly press the peppers between dry paper towels to extract as much liquid as possible
The raw garlic flavor is overpowering
Cause: The garlic clove was too large or particularly pungent
Fix: Add more roasted red peppers or a small drizzle of honey to balance the sharpness
Prevention: Use half a clove, or soak the whole peeled garlic clove in the lemon juice for ten minutes before blending to mellow its bite
Cultural Context
This dip draws heavy inspiration from Mediterranean mezze platters, where sweet peppers and briny capers frequently appear side by side. The combination of simple, robust ingredients like olive oil, garlic, and capers reflects the coastal European philosophy of letting high quality produce shine with minimal culinary intervention.
