Roasted Garlic, Onion and Red Bell Pepper Dip

Sense of Home Kitchen

Roasted Garlic, Onion and Red Bell Pepper Dip

~Sense of Home Kitchen, adapted from Bon Appétit 1998~

Makes about 2 1/3 cups

1 garlic head, halved crosswise

1 medium onion, peeled, halved crosswise

4 tablespoons olive oil

1 red bell pepper

1 8-ounce package cream cheese

1/2 cup crumbled feta cheese

6 Kalamata olives or other brine-cured black olives, pitted

1 tablespoon drained capers

1 tablespoon dried parsley

1/2 teaspoon salt

1 French-bread baguette, cut into 1/4-inch slices

Preheat oven to 375°F.  Place garlic and onion, cut side down, on small baking sheet.  Brush with 2 tablespoons olive oil.  Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes total.  Cool.

Char red bell pepper over gas flame or in broiler until blackened on all sides.  Wrap in a paper or plastic bag and let stand 10 minutes to steam.  Peel and seed pepper.  Chop coarsely.

Squeeze garlic from skin.  Cut each onion half into quarters.  Place garlic, onion, red bell pepper and the next  6 ingredients in a food processor and blend well.  Transfer to a small serving bowl.  Cover and refrigerate until firm, about 2 hours (Can be prepared 1 day ahead.  Keep refrigerated.)

Preheat broiler.  Place baguette slices on baking sheet.  Brush with remaining 2 tablespoons of oil (or butter if you prefer).  Broil until golden brown, about 2 minutes.  Stir dip and serve with toasted baguette slices.

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