ROASTED RED BELL PEPPER DIP
2 teaspoon olive oil
3 unpeeled garlic cloves
4 red bell peppers (capsicums), roasted, peeled, cored and seeded (see glossary)
1/2 teaspoon ground cumin
4 oz (125 g) cream cheese at room temperature
2 tablespoons crème fraîche or sour cream salt and freshly ground pepper to taste
*Preheat an oven to 350°F (180°C). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven for 45-60 minutes, or until the cloves are soft. Let cool.
*Squeeze the soft garlic cloves from their peels into a food processor or blender. Add the red peppers and cumin; purée. Add the cream cheese and blend until smooth. Transfer the mixture to a bowl and fold in the crème fraîche or sour cream; add salt and pepper.
MAKES ABOUT 1½ CUPS (12 FL OZ/375 ML)
