Roasted Red Pepper Dip

Food and prop styling by Shiri Feldman
Photography by Felicia Perretti

I used to make this differently, but my son came one Shabbos and brought along this dip. I really liked its authentic flavor and have since adopted his method. I guess the “tree” can learn from the “apple” too!

YIELDS ABOUT 2 CUPS (¹⁄₂ LITER)

• 3 red peppers, halved and seeded
• 1 yellow pepper, halved and seeded
• olive oil, for drizzling
• 5 cloves garlic
• salt and pepper, to taste

Preheat oven to broil.

Place all peppers, cut side down, on a parchment-paper-lined baking sheet. Drizzle generously with olive oil. Place in the oven and broil for 15 minutes, or until peppers are mostly blackened or charred. Add the garlic cloves, and continue broiling for about 4 minutes.

Remove from oven and let cool slightly. Peel the peppers. Place peppers and garlic in a medium-sized bowl. Add any accumulated liquid from the pan. Using an immersion blender, blend together until desired consistency is reached. (I like it slightly piece-y and not perfectly smooth.) Season with salt and pepper to taste.