Crudites With Roasted Garlic And Red Bell Pepper Dip

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 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
• salt
• ground black pepper

Recipe

• 1 roasted garlic:.
• 2 preheat the oven to 350ºf.
• 3 place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
• 4 sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
• 5 bake until the cloves are soft and golden, about 1 hour.
• 6 remove from the oven and let sit until cool enough to handle.
• 7 squeeze each head of garlic expel the cloves into a bowl.
• 8 mash into a paste.
• 9 set aside until needed.
• 10 *note: each head of garlic makes approximately 2 tablespoons of roasted garlic.
• 11 prepare dip:.
• 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 place in a plastic or paper bag, and cool for about 15 minutes.
• 14 peel the peppers, remove the seeds and stems, and discard.
• 15 coarsley chop the peppers.
• 16 transfer the peppers and garlic to a food processor and process until smooth.
• 17 add the cheese and process until smooth.
• 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 add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
• 20 adjust the seasoning, to taste.
• 21 transfer to a decorative bowl and refrigerate for 1 hour.
• 22 before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
• 23 serve cool or at room temp, with assorted crudites for dipping.