- 4 cloves garlic, peeled
- 1/2 onion
- 2 tablespoons olive oil
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 jalapeño peppers
- 1 (15-ounce) can fire roasted tomatoes
- 1 1/2 teaspoons salt
- 1 quart yogurt, greek
- 1 (8-ounce) block cream cheese
- Vegetables for serving
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400º F. Place garlic and onion in an ovenproof pan and coat with olive oil. Roast for 30 minutes or until garlic is golden, stirring halfway through. Place bell peppers (cut-side down) and jalapeños on a rimmed baking sheet and put under the broiler until charred and completely black. Put roasted peppers in a bowl and cover with plastic wrap for 15 minutes.
Cut the tops off the raw jalapeños, and slice in half (for less heat, remove ribs and seeds). After roasted peppers have rested for 15 minutes, remove the skin and seeds. Place tomatoes, roasted peppers, raw peppers, onions, garlic and salt in a blender or food processor and blend until smooth. Combine 1 to 1-1/2 cups of the pureed vegetables, yogurt and cream cheese in a bowl and mix well. Chill for at least 2 hours before serving.