Food Network: Roasted Garlic and Red Bell Pepper Dip

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Roasted Garlic and Red Bell Pepper Dip
Recipe courtesy Emeril Lagasse, 2002

Ingredients
2 red bell peppers
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

Directions
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.

Ingredients
Roasted Garlic:
2 heads garlic, upper quarter removed
2 teaspoons olive oil
Salt
Ground black pepper

Directions
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

Ingredients
Pita Chips:
6 pitas
1 1/2 teaspoons garlic powder
2 teaspoons kosher salt
Pinch cayenne
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons olive oil

Directions

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