Roasted Red Pepper And Garlic Bean Dip Recipes

Steps:

• Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.
• Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes.
• Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

Steps:

• Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
• Bake at 400°F for 45 minutes.
• Remove the skin from the garlic cloves and place garlic in a blender.
• Add the roasted red peppers and lemon juice and puree.
• Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
• Add the salt and pepper and mix thoroughly.
• Pour into a container and refrigerate for at least 1 hour.

Steps:

• Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
• Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
• Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
• Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
• Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
• Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.