Roasted Garlic And Pepper Dip
|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|
|Onion powder||1 Dash|
|Non fat sour cream||8 Ounce (1 Carton)|
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.