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
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.
Tear the bread into small pieces and soak in the milk for 5 minutes.
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.
Serve with raw vegetables, crackers or toasted pita bread.
