Garlic Vegetable Dip

• 2 cups garlic heads

• 1/2 tsp extra-virgin olive oil

• Olive oil cooking spray

• 10 jalapeño peppers

• 1 cup scallions, finely minced

• 1/4 cup freshly squeezed lime juice

• 4 tbsp 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 jalapeños 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 jalapeños and discard the skin. Add the jalapeños 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, 0 mg cholesterol, 709 mg sodium, and 10 g carbohydrates.