- Jewish Learning
Olive and pepper like you’ve never met before. The contrast of the peppers and the olives complement each other fantastically. You’ll be making lots of this dip.
Preheat oven to 425°F (220°C).
Cut the peppers in half, remove the seeds, and lay on a lined baking sheet, skin-side up. Roast the peppers 17–20 minutes, until the skin turns golden. Remove the peppers from the oven and transfer to a plastic bag. Close the bag and allow to sit for 20 minutes. Remove the skin and dice finely.
Pour half of the olives into a food processor or blender and process until smooth.
Pour into a bowl and add the remaining ingredients. Mix and taste to adjust the seasoning.
How Would You
Rate this recipe?
Please log in to rate