You can make this easy dip a day ahead of time, and chill until ready to entertain!Cut a large red bell pepper in half lengthwise and discard the seeds and membranes. Place on a foil-lined baking sheet and flatten with the palm of your hand, then broil for 15 minutes until the skins are very blackened. Place the pepper halves in zip-top plastic bags and let stand 10 minutes, then peel off and discard the skins. Set the pepper aside.
Peel a small onion, and cut in half. Remove the white papery skin from a whole garlic head, and wrap the head in aluminum foil. Place the onion halves (cut-sides down) and the wrapped garlic head on a baking sheet coated with cooking spray. Bake at 400 degrees for 15 minutes. Turn the onion halves over, and bake an additional 15 minutes.
Remove the onion from the oven and set aside, but return the garlic to the oven for a final 15 minutes. Let stand 10 minutes before squeezing out the pulp from the cloves, otherwise you'll burn your fingers!
Combine the red bell pepper, the onion, and the garlic pulp in a blender or food processor, and process until almost smooth. Add 1 cup plain soy yogurt (such as Wildwood), 1/2 cup vegan cream cheese (such as Tofutti's Better Than Cream Cheese), 1/4 tsp. cumin, and 1/8 tsp. ground red pepper; process until smooth.
I still haven't remembered to buy ground red pepper! Oh well; I omitted it.
Transfer the dip into a bowl, and stir in 1/4 cup chopped flat-leaf parsley. Cover and chill until serving time.
This appetizer spread is delicious with breadsticks. Leftovers are equally yummy as a sandwich spread. A serving size of 2 tablespoons of dip is 20 calories.
Cost:
red bell pepper $0.63
garlic $0.30
plain soy yogurt $2.50
vegan cream cheese $2.29
flat-leaf parsley $1.69
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