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Roasted Garlic And Pepper Dip

Healthycooking's picture
Ingredients
  Garlic heads 2 Large, unpeeled
  Olive oil 1 Teaspoon
  Plain non fat yogurt 1 Cup (16 tbs)
  Diced sweet red pepper in water 7 Ounce, drained (1 Jar)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Onion powder 1 Dash
  Non fat sour cream 8 Ounce (1 Carton)
Directions

Gently peel outer skins from garlic; cut off top one-fourth of each head, and discard.
Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; drizzle with olive oil.
Fold aluminum foil over garlic, sealing tightly.
Bake at 350° for 1 hour or until garlic is soft.
Remove from oven; let cool completely.
Remove and discard papery skin from garlic.
Scoop out soft garlic with a spoon; set garlic aside.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into container of an electric blender, using a rubber spatula.
Add reserved garlic, red pepper, ground pepper, salt, and onion powder; cover and process on high speed 1 minute or until smooth, stopping once to scrape down sides.
Spoon mixture into a serving bowl, and stir in sour cream.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Pepper

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