Mt. Olive Roasted Red Pepper Dip
Recipe by Tim Haas
INGREDIENTS:
1 tsp extra-virgin olive oil5 cloves garlic, peels intact
1 (12 ounce) jar Mt. Olive Roasted Red Peppers
½ tsp ground cumin
4 oz 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 roasted 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.
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