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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 crudites for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
garlic	1/4	cup	roasted	50.66	11.2404	2.1624	0.17
feta cheese	1/2		drained	198.0	3.0675	10.6575	15.96
extra virgin olive oil	1/4	cup		-	-	-	-
extra virgin olive oil	1	teaspoon		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
basil leaf	3	tablespoons	chopped	-	-	-	-
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
red pepper flake	1/4	teaspoon		-	-	-	-
parsley leaf	2	teaspoons	chopped	-	-	-	-
zucchini				-	-	-	-
jicama				-	-	-	-
mushroom			sliced	-	-	-	-
baby carrot				-	-	-	-
cucumber			sliced	-	-	-	-
asparagus spear			blanched	-	-	-	-
fennel			sliced	-	-	-	-
garlic	2	heads		50.66	11.2404	2.1624	0.17
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.