2 large unpeeled garlic cloves
1 ⅓ cups Cabot 2% Plain Greek-Style Yogurt8 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 2 cups)
¼ cup finely chopped jarred roasted red peppers
¼ teaspoon onion powder
¼ teaspoon Cholula Hot Sauce, or more to taste
Salt and coarsely ground black pepper to taste
PLACE garlic cloves in small dry skillet over medium heat. Roast, shaking pan often, for 5 to 10 minutes or until cloves are softened and golden brown with spots of dark brown.
REMOVEfrom pan and let cool. Slip off skins and mash/chop well.
COMBINE in bowl with remaining ingredients. Use immediately or cover and refrigerate (flavor improves overnight). (Can be made in advance and frozen in airtight container for several months.)
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.
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