Roasted Red Bell Pepper Dip

  • 5 cloves of garlic, peels intact

  • 1 tsp olive oil

  • 1/2 a jar of roasted red bell peppers OR ~3 red bell peppers, roasted, peeled, and seeded

  • 1/2 tsp ground cumin

  • 4 oz light cream cheese

  • 1 T. fat free sour cream

  • Salt and pepper to season

 

 		 
Directions: 
Preheat oven to 350 degrees.  Place garlic cloves in aluminum foil and sprinkle with olive oil.  Wrap tightly.  
Place in oven and heat for about 40-60 minutes or until cloves are soft.    Press the soft garlic cloves from the peel. 
In a blender or food processor combine soft garlic cloves, red peppers, and cumin and puree.  
Add cream cheese and blend until smooth.  
Transfer into a small bowl and fold in sour cream.  Salt and pepper to taste.  
Serve immediately or chilled.  Great served with whole grain chips, baked pitas, or raw vegetables.
*Red bell peppers are a great source of vitamin A, vitamin C, lycopene, as well as other powerful antioxidants.   
Nutrition information per 1/4 of recipe:  Approximately 78 calories, 4 .5 gm fat, 4 gm protein
Nutrition information per tablespoon:    Approximately 19 calories, 1.1 gm fat, .9 gm protein