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.