Prep 30 mins
Cook 1 hr
I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.
- 2 red bell peppers
- 1⁄4 cup roasted garlic, recipe follows
- 1⁄2 lb feta cheese, drained
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh basil leaves (optional)
- 1 teaspoon chopped fresh oregano
- 1⁄4 teaspoon red pepper flakes (to taste)
- 2 teaspoons chopped fresh parsley leaves (garnish)
- zucchini, batons
- jicama, sticks
- sliced mushrooms
- baby carrots
- sliced cucumber
- blanched asparagus spear
- sliced fennel
- 2 heads garlic, upper quarter removed
- 2 teaspoons olive oil
- ground black pepper
- ROASTED GARLIC:.
- Preheat the oven to 350ºF.
- Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic expel the cloves into a bowl.
- Mash into a paste.
- Set aside until needed.
- *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
- PREPARE DIP:.
- 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.
- Place in a plastic or paper bag, and cool for about 15 minutes.
- Peel the peppers, remove the seeds and stems, and discard.
- Coarsley chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth.
- Add the cheese and process until smooth.
- 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.
- Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- Adjust the seasoning, to taste.
- Transfer to a decorative bowl and refrigerate for 1 hour.
- Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- Serve cool or at room temp, with assorted crudites for dipping.
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.
Excellent dip! I've served this often and every time it has brought rave reviews. Thanks for the recipe.
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!