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Roasted Garlic and Red Bell Pepper Dip
2 red bell peppers
1/4 cup Roasted Garlic
1/2 pound feta cheese, drained
1/4 cup, plus 1 tsp extra-virgin olive oil
2 tsp fresh lemon juice
3 TB chopped fresh basil (or 2 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1/4 tsp red pepper flakes, or to taste
Pita chips (recipe below)
Roast the peppers by placing them on an open gas 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 seeds and stems. Coarsely chop the peppers.
Transfer peppers and garlic to a food processor and process until smooth. Add cheese and continue to blend. With the machine running, add 1/4 cup olive oil and lemon juice. Add basil, oregano, red pepper flakes and 1/4 tsp salt. Transfer to bowl and refrigerate for 1 hour. Before serving, drizzle with remaining 1 tsp of olive oil. Serve with pita chips.
Roasted Garlic: Individually place two separate heads of garlic on two small sheets of aluminum foil. Drizzle each head with olive oil, salt and pepper. Wrap each head in foil and place in preheated oven at 350 degrees for about an hour. Once cool, squeeze each head of garlic to expel cloves into a bowl. Mash into a paste.
Pita Chips: Preheat oven to 350. Place 6 pitas on baking sheet. Drizzle with olive oil, 1 1/2 tsp garlic powder, 2 tsp salt, Pinch cayenne, 1 1/2 tsp ground cumin, 2 tsp dried oregano. Bake for about 10-15 minutes or until golden brown. Cut into 8 triangles each.
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