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    You are in: Home / Recipes / Crudites With Roasted Garlic and Red Bell Pepper Dip Recipe
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    Crudites With Roasted Garlic and Red Bell Pepper Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Manami's Note:

    I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.

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    cups dip

    Units: US | Metric





    1. 1
    2. 2
      Preheat the oven to 350ºF.
    3. 3
      Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
    4. 4
      Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
    5. 5
      Bake until the cloves are soft and golden, about 1 hour.
    6. 6
      Remove from the oven and let sit until cool enough to handle.
    7. 7
      Squeeze each head of garlic expel the cloves into a bowl.
    8. 8
      Mash into a paste.
    9. 9
      Set aside until needed.
    10. 10
      *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
    11. 11
    12. 12
      Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
    13. 13
      Place in a plastic or paper bag, and cool for about 15 minutes.
    14. 14
      Peel the peppers, remove the seeds and stems, and discard.
    15. 15
      Coarsley chop the peppers.
    16. 16
      Transfer the peppers and garlic to a food processor and process until smooth.
    17. 17
      Add the cheese and process until smooth.
    18. 18
      With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
    19. 19
      Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
    20. 20
      Adjust the seasoning, to taste.
    21. 21
      Transfer to a decorative bowl and refrigerate for 1 hour.
    22. 22
      Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
    23. 23
      Serve cool or at room temp, with assorted crudites for dipping.

    Ratings & Reviews:

    • on June 02, 2009


      i tried this recipe and loved it. i use it alot when i make veggie wraps. or even chicken wraps. i made a shrimp salad using this recipe, along with some japanese mayo. after i sauted the shrimp i deglazed the pan with some white wine. after i let the shrimp drain i added the drippings to the dip and mayo. try it you'll love it too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2009


      Excellent dip! I've served this often and every time it has brought rave reviews. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007


      A bit of work, but sooo worth it. This dip is a delicious alternative to typical crudite varieties.... The feta, lemon and oregano give it a bit of a greek taste but the roasted pepper gives it a sweetness that is divine. So, so good! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crudites With Roasted Garlic and Red Bell Pepper Dip

    Serving Size: 1 (1809 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 749.4
    Calories from Fat 529
    Total Fat 58.8 g
    Saturated Fat 21.8 g
    Cholesterol 101.2 mg
    Sodium 1286.6 mg
    Total Carbohydrate 38.5 g
    Dietary Fiber 4.5 g
    Sugars 10.6 g
    Protein 22.4 g

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