Prep 15 mins
Cook 1 hr
This comes from Cooking Light's October 2004 issue. I haven't tried it yet but it looks delicious. It is suggested that this be prepared the day before serving and goes great with crisp breadsticks or as a sandwich spread.
- 1 large red bell pepper
- 1 small onion, peeled and halved
- 1 whole head of garlic
- 1 cup plain fat-free yogurt
- 4 ounces fat free cream cheese
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup chopped fresh flat-leaf parsley
- Preheat broiler.
- Cut bell pepper in half lengthwise and discard seeds and membranes; place peppers, skin sides up, on foil-lined baking sheet and flatten with your hand; broil 15 minutes or until blackened.
- Place in a zip-top bag and seal; let stand for 10 minutes, then remove peel.
- Reduce oven temp to 400 degrees.
- Place onion halves, cut sides down, on baking sheet coated with cooking spray.
- Remove papery skin from garlic head (do not peel or separate the cloves); wrap in foil.
- Place garlic on baking sheet with onion and bake at 400 degrees for 15 minutes; turn over onion halves and bake for 15 more minutes or until onions are soft and begin to brown.
- Remove onions and continue baking garlic for 15 more minutes.
- Cool garlic for 10 minutes then separate the cloves and squeeze to extract the garlic pulp.
- Place roasted pepper, onion and garlic pulp in food processor and process until fairly smooth.
- Add yogurt, cheese, cumin and ground red pepper and process until smooth.
- Spoon dip into a bowl and stir in parsley.
- Cover and chill.