Roasted Garlic And Pepper Dip - cooking recipe

Ingredients

2 large heads garlic, unpeeled
1 tsp. olive oil
1 c. plain nonfat yogurt
1 (7 oz.) jar diced sweet red pepper in water, drained
1/2 tsp. freshly ground pepper
1/8 tsp. salt
dash of onion powder
1 (8 oz.) carton nonfat sour cream alternative

Preparation

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\u00b0 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.
Serve with fresh raw vegetables or steamed shrimp.