Roasted Red Pepper Bagna Cauda

Name: Roasted Red Pepper Bagna Cauda
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 8 smalls canned anchovy fillets, drained; 1 teaspoons crushed red pepper; 2 Tbsps chopped fresh parsley; 1 whole garlic head; 0 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 59 milliliters olive oil; 6 red bell peppers

Roasted Red Pepper Bagna Cauda might be just the hor d'oeuvre you are searching for. This recipe makes 12 servings with 61 calories, 1g of protein, and 5g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of bell peppers, lemon juice, garlic head, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil.

Ingredients you will need

Clove

Garlic

Wrap

Equipment you will use

Aluminum 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.

Ingredients you will need

Extract