Red Pepper-Cheese Dip

Name: Red Pepper-Cheese Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 113 grams 1/2 cup block-style fat-free cream cheese; 237 milliliters plain fat-free yogurt; 59 milliliters chopped fresh flat-leaf parsley; 1 whole garlic head; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 1 small onion, peeled and halved; 1 large red bell pepper

Red Pepper-Cheese Dip is a gluten free, primal, and vegetarian recipe with 16 servings. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 39 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a very reasonably priced hor d'oeuvre for The Super Bowl. A mixture of cream cheese, garlic head, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat broiler.

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Broiler

Cut bell pepper in half lengthwise, and discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 10 minutes.

Remove peel and discard. Set roasted pepper aside.

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Pepper

Reduce oven temperature to 40

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Oven

Place onion halves, cut sides down, on a baking sheet coated with cooking spray.

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Cooking Spray

Onion

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Baking Sheet

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil.

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Clove

Garlic

Wrap

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Aluminum Foil

Place garlic on baking sheet with onion.

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Garlic

Onion

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Baking Sheet

Bake at 400 for 15 minutes; turn over onion halves.

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Onion

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Oven

Bake an additional 15 minutes or until onions are soft and begin to brown.

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Onion

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Oven

Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.

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Extract