Preheat the oven to 360°F, with top and bottom heat.
Put the red bell peppers, previously rinsed and dried, in a baking tray with aluminum foil and bake for about 60 minutes. Halfway through cooking, open the oven and flip the bell peppers using tongs.
Once the bell peppers are slightly toasted on the outside and the interior is soft, take out of the oven and allow to cool.
Remove the bell peppers’ peel and seeds.
Put all the other dip ingredients in a food processor and blend until obtaining a creamy paste. Set aside.
For the crackers, preheat the oven to 390°F and mix the flour, salt and yeast in a bowl. Add the oil, water, dried blueberries and strawberries, pistachios and knead until obtaining a smooth mixture (soft and a little sticky).
Divide the dough into two parts and, using a floured rolling pin, roll out each piece over a baking sheet. You can wet the work surface with a rag and place the baking sheet on top so that it doesn’t move.
Roll out the dough until very thin and brush with olive oil. Distribute the rosemary, dried blueberries and strawberries, chopped pistachios and coarse salt over the dough.
Cut the dough into squares or irregular cuts with a pizza cutter and bake for 10-15 minutes, until crunchy and golden.