Photo: John Autry; Styling: Leigh Ann Ross
12 servings (serving size: about 2 1/2 tablespoons)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Preheat broiler.

Step 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.

Step 5

Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.

Ratings & Reviews

SueBJohnson's Review

December 16, 2010
I made this recipe at Thanksgiving, it only lasted a few minutes!! Delicious! Next time, though, I would double. A good, light appetizer.