Sooner, one of my favorite dips is somewhat like Nexus' recipe.  It's one of those free form recipes where adjusting proportions doesn't hurt much.

 

I cut up a big red pepper into strips, lay them skin side up on cookie sheet greased with olive oil, along with a head of garlic wrapped in foil (drizzled with a little olive oil before wrapping up). 

 

Cook in 400 degree oven until pepper skins are blistered and black around edges, 20 to 30 minutes.  (The pepper may roast more quickly than head of garlic, so test a clove of garlic by squeezing it out of husk - if not soft, put back in oven for a few more minutes.)  Squeeze out garlic cloves from their husks into mini-cuisinart, add red pepper strips, a tablespoonful of olive oil, cumin (about 1/2 tsp), pepper, salt to taste, and a little sour cream - couple tablespoonfuls or so, then puree.

 

If you're counting calories, or would like a more creamy dip adjust sour cream accordingly.  Terrific with toasted pita bread wedges, big corn chips, crudites.  The original recipe called for cumin seeds, toasted in small skillet beforehand then ground - I did this once, but found flavor payoff not enough to justify - cumin from spice rack is fine.  But, if you're a purist and have lots of time...