Roasted Pepper Dip  Recipe
http://www.texmextogo.com                                                                    
Ph 713.995.5502

Ingredients:             
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper

Directions:
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.

Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days.

TIP: this simple recipe offers several serving options; toss with pasta, and serve with crusty bread and fresh green salad. The blend of roasted peppers and garlic make for a flavorful topping for baked potatoes. To save time, buy roasted peppers in a jar.

* Mexican Food & Gifts to go now carries roasted jalapeno peppers:
http://www.texmextogo.com/store/PPF/parameters/169_3/more_info.asp