Crudite With Roasted Garlic and Red Bell Pepper Dip

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Prep:

I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.

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Ingredients [?]

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  • add   zucchini
  • add   2 red bell peppers
  • add   sliced mushrooms
  • add   1 teaspoon extra-virgin olive oil
  • add   3 tablespoons chopped fresh basil leaves (optional)
  • add   1 teaspoon chopped fresh oregano
  • add   2 heads garlic
  • add   1/4 cup roasted garlic
  • add   1/4 cup extra-virgin olive oil
  • add   2 teaspoons fresh lemon juice
  • add   1/2 lb feta cheese
  • add   blanched asparagus spears
  • add   sliced fennel
  • add   sliced cucumbers
  • add   salt
  • add   2 teaspoons olive oil
  • add   2 teaspoons chopped fresh parsley leaves (garnish)
  • add   baby carrots
  • add   1/4 teaspoon red pepper flakes (to taste)
  • add   jicama
  • add   ground black pepper

Instructions

  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 crudite for dipping.