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Roasted Garlic and Pepper Dip

Yield 2 1/4 cups.


  • 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

Nutrition 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

How to Make It

  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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