Directions:
- Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.
- Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.
- Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.
- Note: Nutritional analysis is for dip only.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.67 Kcal (1196 kJ) | ||
| Calories from fat | 188.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.91g | 32% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 87.61mg | 4% | |
| Potassium | 415.43mg | 9% | |
| Total Carbs | 15.64g | 5% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 121.6mg | 203% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.2mg | 284% | |
| Calcium | 185.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 105.05 Kcal (440 kJ) | ||
| Calories from fat | 69.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 32% | |
|---|---|---|---|
| Cholesterol | 14.8mg | 13% | |
| Sodium | 32.21mg | 4% | |
| Potassium | 152.76mg | 9% | |
| Total Carbs | 5.75g | 5% | |
| Sugars | 1.66g | 18% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 3.12g | 17% | |
| Vitamin C | 44.7mg | 203% | |
| Vitamin A | 1.1mg | 99% | |
| Iron | 18.8mg | 284% | |
| Calcium | 68.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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