Roasted Garlic And Pepper Dip

• 2 large heads garlic
• Olive oil-flavored vegetable cooking spray
• 2 large sweet red peppers
• 1 cup nonfat cottage cheese
• 2 ounces goat cheese
• 1/4 cup nonfat sour cream
• 1/2 teaspoon hot sauce

1. Peel outer skin from each garlic head, and discard. Cut off top one-third of each garlic head. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil. Fold foil over garlic, sealing tightly. Bake at 350u0b0 for 1 hour or until garlic is soft. Remove from oven; cool 10 minutes. Remove and discard papery skin from garlic. Squeeze pulp from each clove, or scoop out with a spoon; setpulp aside.
2. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a large baking sheet; flatten peppers with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place peppers in ice water until cool. Remove from water; peel and discard skins.
3. Combine garlic pulp, peppers, cottage cheese, and remaining ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Spoon mixture into a small bowl; cover and chill at least 2 hours. Serve with fresh raw vegetables, breadsticks, or unsalted crackers.

garlic, olive oil, sweet red peppers, cheese, goat cheese, nonfat sour cream, hot sauce

Taken from www.myrecipes.com/recipe/roasted-garlic-pepper-dip (may not work)