Roasted Red Pepper & Garlic Dip

Name: Roasted Red Pepper & Garlic Dip
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 2 yellow or red sweet peppers; 8 cloves garlic; 1/2 cup sour cream; 1 tbsp olive oil; 1/2 tsp ground cumin; 1 pinch cayenne pepper

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Submitted by Amanda Jacobson (SK)

Preparation : 15 min Cooking : 10 min

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Ingredients

2	yellow or red sweet peppers	14.5 oz
8 cloves	garlic
1/2 cup	sour cream, light	4.2 fl.oz
1 tbsp	olive oil [optional]	0.5 fl.oz
1/2 tsp	ground cumin	0.1 oz
1 pinch	cayenne pepper	0.1 oz

Method

Preheat oven to 475° F. Cut peppers in half lengthwise, clean out the ribs and seeds and place them cut-sidedown on a baking sheet lined with foil.
Separate the garlic cloves, leaving the skins intact and wrap together in a piece of foil. Place on the baking sheet with the peppers and roast both until the pepper skins have blackened. Remove from the oven and place the peppers in a bowl; cover with plastic wrap, foil or a tea towel and set aside to cool. This will give them a chance to steam. Let the garlic cool in its foil too.
When they are cool enough to handle, peel the skins off the peppers and place them into the bowl of a food processor. Pour in the juices that have collected in the bottom of the bowl and squeeze the garlic cloves out of their papery skins into the bowl. Add the sour cream, olive oil, cumin, Mrs. Dash and/or cayenne and blend until smooth. Transfer to a bowl and serve, or chill for up to 4 days before serving with veggies, pita chips or tortilla chips.