Oven Roasted Tomato Dip-Sauce-Spread-Stuff

from ButterYum

makes about 2 cups

Ingredients

• 6 Roma Tomatoes, quartered

• 2 clove garlic, 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

Directions

1. Preheat oven to 450F.

2. Place tomatoes and whole, skin-on garlic cloves on a baking sheet.

3. Sprinkle with olive oil and toss to coat.

4. Roast in a preheated oven for 25-30 minutes.

5. Remove from oven and cool completely.

6. Remove paper skin from garlic cloves.

7. Place tomatoes, peeled garlic, cream cheese, sour cream, and s&p into the work bowl of a food processor fitted with metal chopping blade.

8. Process until smooth.

9. Garnish and serve at room temperature.

Note: Can be made up to 2 days in advance. Refrigerate leftovers.

**To use as a sauce for pasta, thin it slightly with a bit of milk or cream. Use it sparingly - it's very intensely flavored.