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Christian Vegetarian Association Presents:
Take Heart!
Roasted-Red-Pepper Dip
(www.marthastewart.com)

This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled vegan chicken.
 
Prep Time 15 minutes
Total Time 30 minutes
Yield Makes 3 cups
Serves 12
 
Ingredients:
 
6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt
Red-wine vinegar 
 
Directions:
 
1. Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
 
2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
 
Cook's Note: Dip can be refrigerated for up to 1 day. 

Your question and comments are welcome

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