Roasted Garlic and Pepper Dip

Ingredients

• 2 large heads garlic 
• 2 ounces goat cheese 
• 0.5 teaspoon hot sauce 
• 1 cup nonfat cottage cheese 
• 0.3 cup nonfat cream sour
• 2 large pasilla peppers sweet red

Equipment

• bowl
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Peel outer skin from each garlic head, and discard.
2. Cut off top one-third of each garlic head.
3. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold foil over garlic, sealing tightly.
4. Bake at 350 for 1 hour or until garlic is soft.
5. Remove from oven; cool 10 minutes.
6. Remove and discard papery skin from garlic. Squeeze pulp from each clove, or scoop out with a spoon; setpulp aside.
7. Cut peppers in half lengthwise; remove and discard seeds and membranes.
8. Place peppers, skin side up, on a large baking sheet; flatten peppers with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
9. Place peppers in ice water until cool.
10. Remove from water; peel and discard skins.
11. Combine garlic pulp, peppers, cottage cheese, and remaining ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Spoon mixture into a small bowl; cover and chill at least 2 hours.
12. Serve with fresh raw vegetables, breadsticks, or unsalted crackers.