Roasted Red Pepper & Garlic Dip

Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

• Ready In: 20 mins
• Yields: 2 Cups

Ingredients

• 1  tablespoon olive oil
• 6  garlic cloves
• 3  red bell peppers, roasted, peeled and seeded
• 1  teaspoon ground cumin
• 1  tablespoon fresh cilantro
• 1⁄4 cup lemon juice (juice from one lemon)
• 1 (8 ounce) package cream cheese
• 1⁄4 cup sour cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
2. Bake at 400°F for 45 minutes.
3. Remove the skin from the garlic cloves and place garlic in a blender.
4. Add the roasted red peppers and lemon juice and puree.
5. Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
6. Add the salt and pepper and mix thoroughly.
7. Pour into a container and refrigerate for at least 1 hour.