Serve the dip with blanched or raw vegetables and breadsticks.
2 garlic cloves
1 (15.9-oz.) jar roasted red bell peppers, drained, patted dry (about 2 cups)
2 oz. soft goat cheese
1/4 to 1/2 teaspoon ground cumin
Process garlic in food processor until finely chopped. Add bell peppers, goat cheese and cumin; pulse until smooth.
About 1 1/3 cups
PER 2 TABLESPOONS: 25 calories, 1.5 g total fat (1 g saturated fat), 1.5 g protein, 2.5 g carbohydrate, 5 mg cholesterol, 90 mg sodium, .5 g fiber