Ingredients:
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper
Directions:
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.
Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days. Best make a double batch!!
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.
Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days. Best make a double batch!!
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