Time 1h30m Yield 2 cups dip Number Of Ingredients 21 Steps:
ROASTED GARLIC:. Preheat the oven to 350ºF. Place the garlic on 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 sides down, on 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 expel the cloves into a bowl. Mash into a paste. Set aside until needed. *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic. PREPARE DIP:. 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. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsley 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 temp, with assorted crudites for dipping.
Time 40m Yield 10 to 12 servings Number Of Ingredients 12 Steps:
Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes. Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots. When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
Time 5m Yield 1 cup, 4-6 serving(s) Number Of Ingredients 8 Steps:
Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips. Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed. Refrigerate until ready to serve.
Time 5m Yield 1-1/2 cups. Number Of Ingredients 10 Steps:
Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Yield Makes 2 1/2 cups Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool. Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely. Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.
More about “crudite with roasted garlic and red bell pepper dip recipes”
Yield Serves 8 Number Of Ingredients 10 Steps:
Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours. Preheat oven to 450°F. While fennel is chilling, make dip: Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender. In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered. Drain fennel in a colander and pat dry. Serve dip with fennel.
