Roasted Garlic and Pepper Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 large heads garlic |
olive oil-flavored vegetable cooking spray |
2 large sweet red peppers |
1 cup nonfat cottage cheese |
2 ounces goat cheese |
1/4 cup nonfat sour cream |
1/2 teaspoon hot sauce |
Directions:
1. Peel outer skin from each garlic head, and discard. Cut off top one-third of each garlic head. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold foil over garlic, sealing tightly. Bake at 350° for 1 hour or until garlic is soft. Remove from oven; cool 10 minutes. Remove and discard papery skin from garlic. Squeeze pulp from each clove, or scoop out with a spoon; setpulp aside.
2. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a large baking sheet; flatten peppers with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place peppers in ice water until cool. Remove from water; peel and discard skins.
3. Combine garlic pulp, peppers, cottage cheese, and remaining ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Spoon mixture into a small bowl; cover and chill at least 2 hours. Serve with fresh raw vegetables, breadsticks, or unsalted crackers.
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