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The roasted garlic red pepper dip from "It's Good for you Cookbook"? I don't have that cookbook yet and my hostess wants the recipe to make it for some of what she will be making to go with the recipe. Thanks so much!
Here it is. I've never tried it, but it sounds really good.
Roasted Garlic and Red Pepper Dip
2 whole heads garlic, unpeeled
1 large red bell pepper, cut into 1-inch wedges
1 teaspoon olive oil
1 package (8 oz.) fat-free cream cheese, softened
1/2 cup fat-free sour cream
2 teaspoons lemon juice
1/2 teaspoon Pantry Rosemary Herb Seasoning Mix
Rosemary Pita Chips, optional
Preheat oven to 425. Slice about 1/4 inch from top of each garlic head to expose garlic cloves. Place in center of Deep Dish Baker; surround with bell pepper wedges. Spray garlic and bell pepper with olive oil using Kitchen Spritzer; cover with aluminum foil. Bake 40-45 minutes or until garlic is soft; cool completely.
Place cream cheese in Small Batter Bowl; microwave on HIGH 30 seconds until softened. Whisk vigorously until smooth using Stainless Steel Whisk.
Remove skin from bell pepper; finely chop using Food Chopper. Squeeze garlic cloves from papery skin into batter bowl. Add bell pepper, sour cream, lemon juice and seasoning mix; mix well. Cover; refrigerate at least 1 hour to allow flavors to blend. Serve with Rosemary Pita Chips, if desired.
Preheat oven to 400. Split each pita pocket in half horizontally. Using Garlic Press, press garlic over rounds; spread evenly. Lightly spray rounds with olive oil using Kitchen Spritzer; sprinkle evenly with seasoning mix.
Cut each round into 8 wedges. Arrange half of the pita wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining wedges.
*For each recipe: Crushed dried rosemary can be substituted for the Rosemary Herb Seasoning Mix.