Wonderful with veggies, pretzels, or your favorite crackers, this creamy dip is rich with the robust flavor of roasted peppers.
|1 6-ounce jar roasted red peppers||1/2 cup fat-free or reduced-fat cream cheese|
|1 small onion, peeled and halved||1/4 teaspoon ground cumin|
|Cooking spray||1/8 teaspoon ground red pepper|
|1 whole head of garlic||1/4 cup chopped fresh flat-leaf parsley|
|1 cup plain organic Greek yogurt|
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Remove the skin from the head of garlic and wrap in foil. Place the garlic and onions on the baking sheet. Bake for 15 minutes, turning onions over halfway through. Remove onions and set aside. Return garlic and cook an additional 15 minutes.
Let garlic cool for 10 minutes. Separate the cloves and squeeze the garlic out, discarding skins.
Place roasted red pepper, onion, and garlic in a food processor, process until fairly smooth. Add cream cheese, cumin, and ground red pepper and process until smooth. Fold in yogurt. Spoon the dip into a bowl and stir in parsley. Cover and chill until ready to serve. Yields 2 cups. Serve with whole-wheat crackers or sesame breadsticks. Makes 16 servings.