Preheat oven to 400F.
Slice tops off and cut peppers in half lengthwise. Remove seeds and pale membranes and place skin side up on a baking sheet, pressing down to flatten. Brush skins with oil and bake for 10 to 20 minutes until skins are wrinkled.
Remove peppers from oven and stack on top of each other and cover, allowing them to steam for at least 15 minutes. When cooled, rub off skins using your hands or a paper towel.
Place peppers, garlic, and 2 Tbsp. oil in a blender and puree. Season the dip to taste with vinegar, salt, and pepper and serve with pita chips or crostini.
- 2 red bell peppers
- 2 small garlic cloves
- 2 Tbsp. extra-virgin olive oil, plus extra to brush pepper skins
- Dash of red wine vinegar
- Salt and freshly-ground black pepper