This may as well be one of the most delicious appetizers/dips: with chunks of red pepper that melt in your mouth, and a vivid red color, this dip is simply irresistible. It’s a great idea for almost all gatherings, from a cocktail party to an appetizer for a less formal get together, or even just to spread on a slice of bread for a quick snack. Serve either cold or at room temperature with toasted bread, tortilla chips or crackers.
- 4 red bell peppers (or Greek Peppers Florinis)
- Cayenne Pepper
- Greek Virgin Olive Oil
Preheat oven 390 degrees F (or 200 degrees C). Place peppers on a shallow baking dish lined with aluminum foil. Roast for about 40 minutes until parts of the skin begin to get burned, and peppers are soft. If needed, flip them halfway though to ensure even roasting. Remove from oven and wrap the peppers with the aluminum foil they are already placed on, and if necessary, additional foil. Let them cool and then remove skin and seeds. In a food processor, crush the peppers making sure to leave some chunks.
In a small saucepan, heat about 1 teaspoon olive oil and add the crushed peppers with salt and cayenne pepper. Turn at medium-low heat until all liquids have evaporated. Place in a bowl and drizzle some olive oil. Keep refrigerated.