Wash peppers and place on the grill whole. Grill over MEDIUM heat until skin is charred. Once cooked, place peppers in a paper bag to steam skin loose. When peppers are cool enough to handle, peel and remove the skins, stems and seeds.
Sauté green onions and garlic very gently in olive oil. Add to food processor with remaining ingredients and pepper meat. Process until well blended and creamy. Serve immediately or within a day or two of preparation. To keep the dip for longer or present it as a gift follow a simple canning guide and adjust the processing time for your altitude. Canning can increase the shelf life by weeks to months.

MAKE IT EASIER WITH THESE GRILL ACCESSORIES.