roasted garlic and pepper dip

How To Make roasted garlic and pepper dip

• 1

  Preheat oven to 350. Peel outer skin from each garlic head and discard. Cut off on-third of each garlic head. Place garlic, cut side up, in center of a piece of heavy duty aluminum foil. Fold foil over garlic, sealing tightly. Bake 1 hour or until garlic is soft.
• 2

  Remove from oven and cool for 10 minutes. Remove and discard papery skin from garlic. Squeeze pulp from each clove, or scoop out with spoon; set pulp aside.
• 3

  Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up on a large baking sheet; flatten peppers with palm of hand. Broil 5 1/2 inches from heat 15 to 20 minutes or until charred. Place peppers in ice water until cool. Remove from water; peel and discard skins.
• 4

  Combine garlic, 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.
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