Serves: 1 pint dip
For the peppers:
1) Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 mins. Place in a plastic or paper bag, and cool for about 15 mins. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
2) Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 4 tbsp extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 tsp salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hr. Before serving, drizzle with the remaining 1 tsp extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
For the roasted garlic:
1) Preheat the oven to 180C/Gas 4.
2) Place the garlic on a foil-lined baking sheet and rub 1 tsp of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hr. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
Note: Each head of garlic makes approximately 15g of roasted garlic.