Roasted Garlic Dip
|Garlic head||1 Large|
|Olive oil||1 Tablespoon|
|Softened cream cheese||8 Ounce, cut into bits (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Cayenne||1⁄8 Teaspoon (Or To Taste)|
|Fresh lemon juice||To Taste|
Remove the papery outer skin of the head of garlic without separating the cloves, put it on a piece of aluminum foil, and spoon the olive oil over it.
Wrap the head of garlic in the foil and bake it in a preheated 350° F.oven for 1 hour.
Let the garlic cool, peel each clove, and transfer the cooked garlic pulp to a food processor.
Add the cream cheese, the sour cream, the cayenne, the lemon juice, and salt to taste and puree the mixture until it is smooth.
Transfer the dip to a serving bowl and chill it, covered, for at least 1 hour.
Serve the dip with roasted, steamed, or raw vegetables.
The dip keeps, covered and chilled, for 3 days.