There is no such thing as too much garlic when it is roasted.
Makes 2 cups
1 large head of garlic (entire bulb), cloves peeled
½ teaspoon extra virgin olive oil
1 cup lowfat sour cream
1 medium scallion, trimmed, cut into 1-inch pieces
1 large roasted red pepper (from a jar)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Calories 12 (45% from fat) - carb. 1mg - pro. 0g - fat 1g - sat. fat 0g - chol. 1mg - sod. 53mg - calc. 18mg - fiber 0g
1. Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap foil. Set on middle oven rack and roast for 1 hour. Remove from oven and cool.
2. Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process until smooth, about 10 seconds longer.
3. Let sit in the refrigerator to develop flavor, about 1 hour. Serve with crudités or breadsticks.