Oven Roasted Tomato Dip-Sauce-Spread-Stuff...

I don't know what you should call it, but do yourself a favor and grab some Roma tomatoes - you're going to want to make this delectable dip-sauce-spread-stuff right away.

Did I mention how versatile this stuff is? Use it as a great dip for fresh veggies or pita chips, use it as a sauce on chicken or pasta**, use it as a flavorful mayo substitute on cold cut sandwiches, or use it as a delicious accompaniment to your favorite cooked eggs. Let me know how you decide to enjoy this yummy concoction.

As usual, it's really easy to make - let me show you how. Here we go...

First we roast Roma tomatoes and whole cloves of garlic in a hot oven. Cool to room temperature and proceed to the next step.

When tomatoes and garlic are cool, peel the papery skin off the garlic cloves. Put peeled garlic, tomatoes, cream cheese, sour cream, salt, and pepper into food processor bowl fitted with a metal cutting blade. Process until mix is smooth. Serve at room temperature. May be made up to 2 days ahead. Refrigerate leftovers.

Oven Roasted Tomato Dip-Sauce-Spread-Stuff

makes about 2 cups

Printable Recipe

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.

Notes

• 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.

Baked Apple Chips

I've had a crazy busy week, so I haven't enjoyed any time in the kitchen, but I wanted to post something for the 4th and thought about these yummies.

The only time these baked apple chips required of me was the time it took to slice the apples and preheat my oven. It doesn't get more simple than this folks. I plan to make lots of these for the kid's lunchboxes when school is back in session.

Baked Apple Chips

Arrange thin apple slices in a single layer on a greased or lined baking tray. Place into a preheated 400F oven and immediately reduce the temperature to 170F; bake for about 2-2 1/2 hours, depending on how thick they are, and how crispy or chewy you like them.

Note - I don't sweeten mine, but some like to give them a sprinkling of powdered sugar. Ground cinnamon would also be a nice touch.