Garlic Vegetable Dip
2 cups garlic heads (about 10)
1/2 teaspoon extra-virgin olive oil
Olive oil cooking spray
10 jalapeno peppers
1 cup scallions, finely minced
1/4 cup lime juice, freshly squeezed
4 tablespoon fish sauce (available in the Asian section of most supermarkets)
Preheat the oven to 375°F. Cut off tops of garlic heads and drizzle oil over them. Put the garlic and jalapeno on a cookie sheet sprayed with olive oil cooking spray. Bake for 35 to 45 minutes. Remove from oven and let cool at room temperature. Squeeze the garlic cloves from the heads and put them in a blender or food processor. Use a sharp knife to gently pull the loosened skin from the jalapenos and discard the skin. Add the jalapenos and all remaining ingredients to the garlic and blend until smooth. Serve with toasted bread or crackers or as a dip for fresh vegetables.
Each serving contains about 55 calories, 0.6 g fat (10% calories from fat), 0 mg cholesterol, 709 mg sodium, and 10 g carbohydrates.