Wonderful with veggies, pretzels or your favorite crackers, this creamy dip is rich with the robust flavor of roasted peppers. Roasted Red Pepper Dip Go to recipes By Stonyfield Vegetarian American Gluten Free Dips GreekWonderful with veggies, pretzels or your favorite crackers, this creamy dip is rich with the robust flavor of roasted peppers. Ready In: 45 mins Level: Easy Prep: 15 mins Cook: 30 mins Yields: 16 Servings Print RecipeIngredients6 oz roasted red peppers1 small onion (peeled and halved)1 head of garlic1 c Stonyfield Organic Plain Greek Nonfat Yogurt1/2 c fat-free or reduced-fat cream cheese1/4 t ground cumin1/8 t ground red pepper1/4 c chopped fresh flat-leaf parsleydirectionsStep 1Preheat oven to 400°. Coat a baking sheet with cooking spray. Remove the skin from the head of garlic and wrap in foil. Place the garlic and onions on the baking sheet. Bake for 15 minutes turning onions over half way through. Remove onions and set aside. Return garlic and cook an additional 15 minutes.Step 2Let garlic cool for 10 minutes. Separate the cloves and squeeze the garlic out, discarding skins.Step 3Place roasted red pepper, onion and garlic in a food processor, process until fairly smooth. Add cream cheese, cumin, ground red pepper and process until smooth. Fold in yogurt. Spoon the dip into a bowl and stir in parsley. Cover and chill until ready to serve. Yields 2 cups. Serve with whole-wheat crackers or sesame breadsticks.