Combine roasted red peppers, feta and yogurt for a low-fat, spicy dip.
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
2 garlic bulbs
2 medium red bell peppers, roasted and peeled
1 cup plain yogurt
2 cups canned cannellini beans, drained
1⁄2 teaspoon ground red pepper
1 cup (8 ounces) crumbled feta cheese
Preheat oven to 400˚.
Slice off the tops of the garlic bulbs with a sharp knife to expose the cloves. Place the garlic on a square of aluminum foil. Fold foil to seal. Wrap entirely in more foil and bake 45 minutes. Unwrap and let cool. Squeeze the soft garlic cloves from their skins.
Cut bell peppers in half, lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell pepper in a zip-top, heavy-duty plastic bag and seal; let stand 10 minutes. Peel.
Combine roasted bell peppers, Greek yogurt, beans and ground red pepper in food processor; process until smooth. Add feta and pulse just until combined.
Serve with pita chips, crackers or sliced vegetables.