How to Make Roasted Garlic and Pepper Dip
- 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.
- 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.
- 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.
- 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.