2 lg. heads garlic, tops removed
1 red pepper or 1/2 c. jarred roasted pepper, rinsed & drained
1 c. light sour cream
3/4 tsp. salt
1/4 tsp. freshly ground pepper

Preheat oven to 350 degrees. Roast garlic in small baking dish 45 minutes or until tender. Transfer to wire rack to cool. Meanwhile, if using fresh red pepper, broil 5" from heat source 20 minutes, turning every 5 minutes, until skin is blistered and browned. Cover and cool.

When garlic is cool enough to handle, squeeze enough paste from cloves to measure 3 tablespoons. In food processor, puree garlic, red pepper, sour cream, salt and ground pepper. Makes 1 1/2 cups. (Can be made ahead. Cover and refrigerate up to 24 hours.) Arrange bowl of dip on large platter with vegetables, fish and crackers. Makes 24 servings.