Roasted-Red-Pepper Dip
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Can spoon over grilled chicken.

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

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.

Pulse peppers in a food processor until coarsely chopped. Add raisins, oil,
capers, and oregano. Pulse to combine. 

Dip can be refrigerated for up to 1 day.

Adapted from: Martha Stewart Living