ROASTED RED PEPPER DIP
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place peppers in ice water until cool. Peel and discard skins. (See note)
Position knife blade in food processor bowl; drop garlic through food chute with processor running; process 3 second or until garlic is minced. Add roasted pepper, sour cream, and remaining ingredients; process until smooth. Serve with raw vegetables or toasted baguette slices. Yield: 1 1/2 cups
Note: Jarred roasted red peppers can be substituted for fresh.