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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Can be used as a dip for veggies and pitas or as a sandwich spread. Ingredients:
6 roma tomatoes, quartered |
2 garlic cloves, whole and unpeeled |
2 -3 tablespoons olive oil |
6 ounces cream cheese, softened |
1/4 cup sour cream |
1 1/4 teaspoons kosher salt |
1 1/2 teaspoons ground black pepper |
garnish with chopped chives, scallions or parsley |
Directions:
1. Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.
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