Roasted Tomato Dip - cooking recipe

Ingredients

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

Preparation

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.