ROASTED TOMATO DIP

Roasted Tomato Dip image

Provided by Brookelynne26

Categories Vegetable

Time 40m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 63.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.6, Sodium 174.6, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 1