Roasted Garlic and Pepper Dip

Oxmoor House
2 1/4 cups.


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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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 13
Caloriesfromfat 28 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 1.1 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 45 mg
Calcium 0.0 mg