Roasted Garlic And Red Bell Pepper Dip Recipe - Cooking Index
Roasted Garlic And Red Bell Pepper Dip Recipe - Cooking Index
| 2 | Red bell peppers | |
| 1/4 cup | 59ml | Roasted Garlic - (listed below) |
| 1/2 lb | 227g / 8oz | Feta cheese - drained |
| 1/4 cup | 59ml | Extra-virgin olive oil - plus |
| 1 teaspoon | 5ml | Extra-virgin olive oil |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 3 tablespoons | 45ml | Chopped fresh basil |
| 1 teaspoon | 5ml | Chopped fresh oregano |
| 1/4 teaspoon | 1.3ml | Red pepper flakes - or to taste |
| 2 teaspoons | 10ml | Chopped fresh parsley - for garnish |
| Roasted Garlic | ||
| 2 | Garlic - upper quarter | |
| Removed | ||
| 2 teaspoons | 10ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Pita Chips | ||
| 6 | Pitas | |
| 1 1/2 teaspoons | 7.5ml | Garlic powder |
| 2 teaspoons | 10ml | Kosher salt |
| 1 | Cayenne | |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 2 teaspoons | 10ml | Dried oregano |
| 2 tablespoons | 30ml | 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F18) - from the TV FOOD NETWORK
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