Sunny's Roasted Garlic and Frozen Veggie Dip

• 10 to 12 cloves garlic, peeled
• Olive oil, for roasting
• Kosher salt and freshly ground black pepper
• Two 10-ounce bags frozen peas
• One 10-ounce bag frozen roasted peppers and onions
• 2 cups loosely packed fresh parsley leaves
• 1/4 cup cream cheese
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped toasted walnuts
• Pita chips, for serving
• Raw vegetables, for serving
• Grissini, for serving

1. For the roasted garlic: Preheat the oven to 400 degrees F.
2. In a small ramekin or pouch formed out of aluminum foil, add the garlic and enough olive oil to cover.
3. Season with salt and pepper, then cover or close with aluminum foil.
4. Roast until the garlic is tender but not browned, about 25 minutes.
5. For the dip: In a food processor, add the peas, peppers and onions, parsley, cream cheese, lemon juice, a pinch of salt and a few grinds of pepper.
6. Add the roasted garlic (reserve some the olive oil for the garnish) and pulse until smooth.
7. Taste and season with more salt if needed.
8. For the garnish: Serve the dip in a bowl with a drizzle of the olive oil from the roasted garlic and a sprinkle of the parsley and walnuts.
9. Serve with pita chips, raw vegetables and grissini for dipping.

garlic, olive oil, kosher salt, frozen peas, peppers, parsley, cream cheese, lemon juice, kosher salt, parsley, walnuts, chips, vegetables, grissini

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-roasted-garlic-and-frozen-veggie-dip.html (may not work)