Quick Roasted Bell Pepper and Crispy Capers Dip

Name: Quick Roasted Bell Pepper and Crispy Capers Dip
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 large (600 g) red and yellow bell peppers, halved and seeded; 3 tablespoons (45 ml) extra-virgin olive oil, divided; ⅓ cup (60 g) brined capers, drained and patted dry; 4 oz (115 g) cream cheese, softened; 2 (10 g) garlic cloves, minced; 2 tablespoons (30 ml) fresh lemon juice; kosher salt, to taste; freshly ground black pepper, to taste; ¼ teaspoon (½ g) smoked paprika (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, garlicky Mediterranean dip made from roasted bell peppers blended with creamy cheese and finished with crispy fried capers for textural contrast. Ready in under 30 minutes, it's perfect for entertaining.

Prep: 8 min
Cook: 18 min
Wait: 2 min
Total: 28 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Line a baking sheet with foil for easy cleanup
Gather all ingredients and equipment before starting

1
Roast the peppersOven 425°F / 220°C
- Place the halved and seeded bell peppers on the foil-lined baking sheet, skin-side up.
- Drizzle with 1 tablespoon (15 ml) of olive oil and season lightly with salt and pepper.
- Roast at 425°F (220°C) for 14–16 minutes, until the skins are blackened and charred in spots and the flesh is very soft.
- The peppers should be tender enough to break easily with a wooden spoon.
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Ready when: Skins are blackened and flesh is very soft
Tip: Line your baking sheet with foil to catch any oil and make cleanup instant.
2
Cool and peel peppers
- Remove the baking sheet from the oven and let the peppers cool for 2 minutes until they're comfortable to handle.
- Gently peel away as much of the charred skin as possible using your fingers or a small knife.
- Don't worry if some black bits remain—they add flavor and character.
- Roughly chop the peeled peppers into chunks.
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Ready when: Peppers are cool enough to touch and mostly peeled
Tip: Peeling while still warm makes the skin slip off much more easily than when completely cooled.
3
Crisp the capers
- While the peppers cool, heat 1.5 tablespoons (22 ml) of olive oil in a small skillet over medium-high heat.
- Once shimmering, add the drained capers and stir frequently for 2–3 minutes until they begin to curl, wrinkle, and brown at the edges.
- They'll sizzle as they dry out.
- Transfer them immediately to a paper-towel-lined plate to stop the cooking and allow them to crisp further as they cool.
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Ready when: Capers are browned, curled, and wrinkled
Tip: Watch carefully so the capers don't burn; they go from perfect to scorched quickly at this heat level.
4
Blend the dip
- Add the chopped roasted peppers, softened cream cheese, minced garlic, and lemon juice to a food processor or blender.
- Add a generous pinch of salt and several grinds of black pepper, plus the smoked paprika if using.
- Blend until smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
- Taste and adjust seasoning.
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Ready when: Dip is smooth and creamy with no large pieces
Tip: Process in short pulses if using a food processor to avoid overworking the mixture and making it too thin.
5
Transfer and top
- Spoon the blended dip into a serving bowl.
- Drizzle with the remaining 0.5 tablespoon (7 ml) of olive oil for a silky finish.
- Top with the crispy capers, allowing some to cascade over the surface, and garnish with fresh parsley if desired.
- Serve immediately with pita chips, crackers, or fresh vegetables.
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Ready when: Dip is plated and garnished
Tip: Add the crispy capers just before serving so they stay crunchy; they'll soften if mixed in ahead of time.

Good to know

Tips

Roasting peppers directly on a gas flame over high heat for 8–10 minutes, turning with tongs, is faster than the oven method and gives a more intense char. Use a slotted spoon to peel the skin off in the sink under cold water if preferred.
For a chunkier, more rustic texture, pulse the peppers and cream cheese in the food processor instead of fully blending, leaving some small pieces visible.
Brined capers are packed in salty brine; pat them completely dry before frying so they crisp properly instead of steaming.
Serve with everything from crudités and pita to crackers, crostini, or as a spread on sandwiches and grain bowls.

Make ahead

The blended dip (without capers) can be made up to 2 days ahead and stored covered in the refrigerator. Bring to room temperature for 10 minutes before serving, crisp the capers fresh, and add them just before serving.

Storage & reheating

Store covered in the refrigerator for up to 3 days. The dip hardens when cold; let it sit at room temperature for 15 minutes before serving. Capers will soften over time, so always fry them fresh for best texture. Do not freeze.

Substitutions

cream cheese, softened → Greek yogurt or sour cream. Use 3 oz (85 g) for tangier, slightly looser dip with the same creamy texture.
red and yellow bell peppers → Jarred roasted red peppers. Use 1.5 cups (350 g) drained, which skips roasting; reduce total time to about 15 minutes.
brined capers, drained and patted dry → Fried garlic chips or crispy breadcrumbs. Maintains crunch but shifts flavor; fry the same way for 1–2 minutes.
smoked paprika → Hot paprika or cayenne pepper. Use ⅛ teaspoon for a spicier kick; regular paprika is milder.