Sweet Roasted Pepper Dip

I have a cookbook at home that I love dearly, but I have only ever made four things from: Black Magic Gingerbread, Marry Me Cornbread, Mocqui Macaroni and Cheese, and Blue Ribbon Black Powder Buttermilk Biscuits.  It is called With a Measure of Grace, and it was written by two gals who own a restaurant in the middle of nowhere in Utah called Hell’s Backbone Grill.  The cookbook is warm and funny and straightforward.  I saw it this morning and thought, I really need to branch out from the carbs section and try out a few new recipes.  This one is at the top of the list.  To roast your peppers, you can put them under the broiler in your oven and turn them until the skin is blackened and peeling, or you can put them directly on the flame on your stovetop, turning frequently with tongs. 

— Jenna Muller 


4 cloves garlic
1 teaspoon olive oil
4 peppers, roasted, peeled and seeded
1/2 teaspoon cumin
1/2 teaspoon dried Chimayo chile powder
5 ounces cream cheese
2 tablespoons sour cream


Tightly wrap the garlic cloves and olive oil in a square of aluminum foil.  Place in the oven at 350° for about 45 minutes until the cloves are soft.  Squeeze garlic out of their peels and into the bowl of a food processor or blender.  Add the peppers and blend into a purée.  Add the cumin, chile powder and cream cheese and blend until the color is even and texture is smooth.  Transfer the mixture to a bowl and stir in the sour cream and salt.