Roasted Garlic And Pepper Dip
A creamy roasted garlic and red pepper dip with a smoky, tangy flavor, perfect for vegetables or shrimp, appealing to those who enjoy bold, savory snacks.
Ingredients
Instructions
- Gently peel outer skins from garlic; cut off top one-fourth of each head and discard.
- Place garlic, cut side up, in the center of a piece of heavy-duty aluminum foil; drizzle with olive oil.
- Fold aluminum foil over garlic, sealing tightly.
- Bake at 350°F for 1 hour or until garlic is soft.
- Remove from oven; let cool completely.
- Remove and discard papery skin from garlic.
- Scoop out soft garlic with a spoon; set garlic aside.
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
- Cover with additional paper towels; let stand 5 minutes.
- Scrape yogurt into a container of an electric blender, using a rubber spatula.
- Add reserved garlic, red pepper, ground pepper, salt, and onion powder; cover and process on high speed 1 minute or until smooth, stopping once to scrape down sides.
- Spoon mixture into a serving bowl and stir in sour cream.
- Serve with fresh raw vegetables or steamed shrimp.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain nonfat yogurt. If you prefer a bit more sweetness, roasted red bell peppers can be substituted for the sweet red pepper. When handling garlic, ensure it is completely cooled before removing the skins to avoid burning your fingers. This dip can also be enhanced with a pinch of smoked paprika for an extra depth of flavor.
Serving Suggestions
This dip is perfect for serving with fresh raw vegetables like carrots, celery, and bell peppers, or as a spread on toasted baguette slices. It also pairs beautifully with steamed shrimp for a delightful appetizer. For a complete snack, consider serving it alongside Aunt Estelle's Buttermilk Pie for a sweet finish.
Storage & Reheating
Store any leftover dip in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in the microwave in short intervals, stirring frequently, until heated through. Avoid overheating to maintain the creamy texture of the yogurt and garlic.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Garlic And Pepper Dip contains roughly 239 calories, with 8g protein, 53g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use roasted garlic instead of baking fresh garlic?
Yes, using store-bought roasted garlic is a great time-saver. Simply use about 1/2 cup of roasted garlic in place of the two heads of fresh garlic. Just be mindful of the salt content in the dip since roasted garlic can be sweeter and less pungent.
Can I make this dip ahead of time?
Absolutely! This dip can be made a day in advance. Just prepare it as instructed, then store it in the refrigerator. The flavors will meld beautifully overnight, making it even tastier when served the next day.
Is this dip suitable for vegetarians?
Yes, this dip is entirely vegetarian and can be enjoyed by those following vegetarian recipes. The combination of yogurt and roasted garlic provides a rich, savory flavor without any meat ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).