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Spicy Cheddar & Roasted Red Pepper Dip

Category

Yields1 Serving

Ingredients
 2 large unpeeled garlic cloves
 1 ⅓ cups Cabot Plain Greek-Style Low-Fat Yogurt
 8 oz Cabot 50% Reduced Fat Jalapeno Cheddar, grated (about 2 cups)
 ¼ cup finely chopped jarred roasted red peppers
 ¼ tsp onion powder
 ¼ tsp Cholula Hot Sauce, or more to taste
 Salt and coarsely ground black pepper to taste

Directions
1

Place garlic cloves in small dry skillet over medium heat.

2

Roast, shaking pan often, for 5 to 10 minutes or until cloves are softened and golden brown with spots of dark brown.

3

Remove from pan and let cool.

4

Slip off skins and mash/chop well.

5

Combine in bowl with remaining ingredients.

6

Use immediately or cover and refrigerate (flavor improves overnight). (Can be made in advance and frozen in airtight container for several months). Makes 2 1/2 cups.

7

Suggested uses: Spread on sandwiches, bagels, pita pockets or wraps. Bring to room temperature and serve as dip with sturdy fruits and vegetables (apple slices, broccoli florets, celery sticks), pretzel sticks or hearty chips; Garnish chili or soups such as tomato, potato or butternut squash; Top baked potatoes or hot vegetables; Fill omelets and frittatas; Shape into ball and roll in chopped toasted nuts or minced fresh parsley; serve with favorite crackers.

Ingredients

Ingredients
 2 large unpeeled garlic cloves
 1 ⅓ cups Cabot Plain Greek-Style Low-Fat Yogurt
 8 oz Cabot 50% Reduced Fat Jalapeno Cheddar, grated (about 2 cups)
 ¼ cup finely chopped jarred roasted red peppers
 ¼ tsp onion powder
 ¼ tsp Cholula Hot Sauce, or more to taste
 Salt and coarsely ground black pepper to taste

Directions

Directions
1

Place garlic cloves in small dry skillet over medium heat.

2

Roast, shaking pan often, for 5 to 10 minutes or until cloves are softened and golden brown with spots of dark brown.

3

Remove from pan and let cool.

4

Slip off skins and mash/chop well.

5

Combine in bowl with remaining ingredients.

6

Use immediately or cover and refrigerate (flavor improves overnight). (Can be made in advance and frozen in airtight container for several months). Makes 2 1/2 cups.

7

Suggested uses: Spread on sandwiches, bagels, pita pockets or wraps. Bring to room temperature and serve as dip with sturdy fruits and vegetables (apple slices, broccoli florets, celery sticks), pretzel sticks or hearty chips; Garnish chili or soups such as tomato, potato or butternut squash; Top baked potatoes or hot vegetables; Fill omelets and frittatas; Shape into ball and roll in chopped toasted nuts or minced fresh parsley; serve with favorite crackers.

Spicy Cheddar & Roasted Red Pepper Dip