Roasted Red Bell Pepper Dip

Ingredients

• 3 red bell peppers
• 1 teaspoon olive oil
• 5 cloves garlic, peels intact
• 1/2 teaspoon ground cumin
• 2 tablespoons light sour cream
• Kosher or sea salt and pepper, to taste

Instructions

1. Roast, peel and seed bell peppers (or use imported bottled red peppers). Set aside.
2. Heat oven to 350 degrees F.
3. Sprinkle olive oil over garlic cloves and wrap tightly in aluminum foil.
4. Bake until cloves are soft, about 40 to 60 minutes. Cool.
5. Squeeze the soft garlic cloves from their peels into a blender or food processor.
6. Add the roasted peppers and ground cumin.
7. Stir in sour cream and season to taste with salt and pepper.
8. Refrigerate for up to 3 days.
9. Serve with vegetables or pita chips.