Crudites With Roasted Garlic And Red Bell Pepper Dip

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   ROASTED GARLIC:

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   Preheat the oven to 350u00b0F.

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   Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.

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   Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.

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   Bake until the cloves are soft and golden, about 1 hour.

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   Remove from the oven and let sit until cool enough to handle.

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   Squeeze each head of garlic expel the cloves into a bowl.

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   Mash into a paste.

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   Set aside until needed.

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    *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.

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    PREPARE DIP:

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    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.

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    Place in a plastic or paper bag, and cool for about 15 minutes.

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    Peel the peppers, remove the seeds and stems, and discard.

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    Coarsley chop the peppers.

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    Transfer the peppers and garlic to a food processor and process until smooth.

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    Add the cheese and process until smooth.

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    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.

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    Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.

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    Adjust the seasoning, to taste.

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    Transfer to a decorative bowl and refrigerate for 1 hour.

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    Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.

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    Serve cool or at room temp, with assorted crudites for dipping.

* Per serving · 4 servings · Values may vary.