Roasted Garlic and Red Pepper Dip
Posted by moderndaygourmet on August 31, 2007
I saw this one night on Emeril Live. I’ve made it so many times since, and it’s always a big hit. The pita chips are especially addicting. A thousand times better than store bought ones.
2 red bell peppers (OR you can use jarred roasted red peppers. I prefer this, as it costs about the same and is much less trouble).
1/4 cup Roasted Garlic, recipe follows
1/2 pound feta cheese, drained
1/4 cup, 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, garnish
Pita chips, recipe follows
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. (Of course, if you use jarred peppers, none of this is necessary, just drain them and you are set).
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.
2 heads garlic, upper quarter removed
2 teaspoons olive oil
Ground black pepper
Preheat the oven to 350 degrees F.
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.
Yield: 1/4 cup Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic
1 1/2 teaspoons garlic powder
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons olive oil
Preheat the oven to 350 degrees F. 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. Yield: 48 chips