Pimiento Dip (Bell Peppers)


2 red bell peppers (capsicum)

2 cloves garlic

75g salted butter, melted

pinch of salt

dash of pepper

1/2 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/8 teaspoon ground paprika (more if you prefer if with more kick)


  • Char the peppers over a gas flame till the skin is black.
  • Remove and place in a brown paper bag or wrap with some newspaper, place in a plastic bag for at least 30 minutes.
  • Remove skin of the peppers, stalk, membranes & seeds.
  • Place chunks (you can just tear the peppers apart) with all the ingredients into a food processor or chopper.
  • Process till smooth, sort of.
  • Chill in the fridge overnight.
  • Serve with toasted pita bread or berber breador fresh vegetables.

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