Spicy Roasted Pepper Dip

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.

Makes about 2 cups.

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