You may also like
Categories:Viewed: 67 - Published at: 8 years ago
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
Method
- 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° 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.
