Crudites With Roasted Garlic and Red Bell Pepper Dip

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 2 cups dip
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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