5 cloves garlic, peels intact
1 teaspoon extra-virgin olive oil
3 red bell peppers, seeded, roasted
and peeled (see note)
½ teaspoon ground cumin
4 ounces cream cheese, at room temperature
2 tablespoons sour cream
Salt and fresh-ground black pepper,
to taste
Preheat oven to 350 degrees. Place garlic cloves on a piece of foil and sprinkle with oil. Fold foil around garlic and seal to form a package. Place in oven and bake 40 to 60 minutes, or until cloves are soft.
When garlic is cool enough to handle, squeeze the cloves from their papery skins into a blender or food processor fitted with a metal blade. Add the red pepper and cumin; process or puree until smooth. Transfer the mixture to a non-aluminum bowl and fold in the sour cream. Season with salt and pepper. Dip can be stored in an airtight container in the refrigerator for 2 to 3 days. Makes about 2½ cups.
Note: To roast and peel a red pepper: Preheat broiler. Cut pepper in half and remove seeds. Place, cut side down, on a baking sheet. Broil 10 minutes or until skin is blackened and blistered. Place pepper halves in a bag and seal. Let sit 10 minutes. Use a sharp knife to peel away skins. Don't rinse, as that will wash away some of the smoky flavor.
Per serving:
Calories: 14 (81% from fat) per
tablespoon
Total fat: 1 gram
Cholesterol: 3 mg
Sodium: 9 mg