Roasted Garlic and Red Pepper Dip

This is the first night of our city's Summer Concert In the Park series.  It is a picture perfect night and I am ready to sit, relax and eat some snacks!  I made a dip to bring that is delicious.  I never would have added the feta cheese as the binder.  I don't know about you, but most dip recipes I have tried have sour cream, mayonnaise or cream cheese to give it a 'dip' consistency.  This tastes rich and creamy, and much better for you.  Definitely choose a pita chip or cracker to go with it.  It needs the crunch and texture of something hearty.

Roasted Garlic and Red Pepper Dip
printable recipe

3 heads of garlic
1/4 c. plus 1 T. of olive oil
2 Roasted Red peppers, either jarred or char fresh.
8 oz. Feta cheese
2 tsp. fresh lemon juice
3 T. chopped fresh basil
1 tsp. chopped fresh oregano
1/4 tsp red pepper flakes, or to taste
Chopped parsley for garnish

Preheat oven to 400 degrees.  Slice the tops off of the garlic heads.  Place in the center of a large square of foil. Drizzle with 1 T. olive oil.  Bundle the foil into a sealed packet.  Roast for 30 minutes until soft and brown.  Squeeze garlic from the skins.

In a food processor place the garlic and red peppers.  Pulse until combined.

Add the cheese, lemon juice, basil, oregano and red pepper flakes.

Process until well blended.
With the lid on the processor and the machine running, pour the 1/4 c. oil slowly through the chute until dip is creamy and well mixed.

Refrigerate for at least 1 hour.
Garnish with chopped parsley.  Serve with Pita chips or crackers.