Roasted Garlic And Red Bell Pepper Dip
- ROASTED GARLIC:
- 2 red bell peppers
- 1/4 cup Roasted Garlic (listed below)
- 1/2 pound feta cheese drained
- 1/4 cup extra-virgin olive oil plus
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes or to taste
- 2 teaspoons chopped fresh parsley for garnish
- 2 heads garlic upper quarter
- 2 teaspoons olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- PITA CHIPS:
- 6 pitas
- 1 1/2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 pinch cayenne
- 1 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 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. Coarsely 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 temperature, with pita chips for dipping.
For the Roasted Garlic: Preheat the oven to 350 degrees.
Place the garlic on a 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-side down, on the 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 to expel the cloves into a bowl. Mash into a paste. Set aside until needed. (Makes 1/4 cup) Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic
For the Pita Chips: Preheat the oven to 350 degrees. Cut each of the pitas into 8 triangles. Place the pitas in a bowl and toss with granulated garlic, kosher salt, cayenne, cumin, dried oregano, and olive oil. Toss well and spread out on a sheet pan. Bake until golden brown and crisp, about 10 to 15 minutes, shaking the pan once during cooking. Cool and serve. (Makes 48 chips)
This recipe yields about 2 cups.