ROASTED RED BELL PEPPER DIP

1.     INTRODUCTION

The bell pepper is roasted because roasting is a simple way to cook bell peppers and to bring out their inherent sweetness.  There are three simple ways to do this:

1. Skewer the whole pepper on a long-handled fork and hold it over the gas flame of your kitchen range, turning it so the skin blackens evenly.
2. Place the pepper on a hot charcoal or gas grill, turning it as the skin blackens.
3. Slice off the top of the pepper, remove the seeds, slice it in half lengthwise, and flatten it on a broiler pan or a piece of aluminum foil; place it, skin side up, under a hot broiler

2.     MATERIALS AND METHODS

Materials:

·      2 red bell peppers

·      2 heads garlic

·      ½ pound feta cheese

·      ¼ cup olive oil

·      2 tsp lemon juice (half of a lemon)

·      3 t chopped fresh basil

·      1 tsp chopped fresh oregano

·      ¼ tsp of red pepper flakes

Equipment:     

·      Large bowl

·      Blender

Preparation:

1.     Take two heads of garlic and remove the upper quarter. Place the garlic on a foil-lined baking sheet and rub 1 tsp of olive oil into the top of each garlic head. Sprinkle garlic with salt and pepper and tent both heads in foil and put on a baking sheet. Put garlic into oven at 400 degrees for 30 minutes or until the cloves are soft and golden brown.

2.     Roasted the bell pepper by placing them on and open gas flame, turning them frequently with tongs until all sides are charred black. Once charred place peppers into Ziploc bag and let cool for 15 minutes.

3.     Peel off the thin layer of skin on the peppers. Remove the stem. Seeds, and very bottom of the pepper. Chop the peppers and place into blender.

4.     Once garlic is done and cold enough to handle, squeeze each head of garlic to expel the cloves into a bowl. Mash the cloves into a paste and put into the blender with the peppers.

5.     Run blender until peppers and garlic are smooth. Add the feta and blend till smooth. Add the ¼ cup of olive oil and lemon juice and blend.  Then add the basil, oregano, red pepper flakes, and 1.4 tsp. of salt and blend until smooth. Transfer dip into a bowl and put into the refrigerator until serving time.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe