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