Roasted Red Pepper Bagna Cauda

Photo: John Autry; Styling: Leigh Ann Ross

Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.

Yield: 12 servings (serving size: about 2 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.4g
  • Carbohydrate: 4.2g
  • Fiber: 1.3g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 140mg
  • Calcium: 11mg

Ingredients

  • 1 whole garlic head
  • 6 red bell peppers
  • 1/4 cup olive oil
  • 8 small canned anchovy fillets, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh parsley

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside 1 tablespoon garlic pulp; reserve remaining pulp for another use.
  3. 3. Preheat broiler.
  4. 4. Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.
  5. 5. Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.
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