Chipotle-Roasted Tomato Dip

Prep: 10 minutes

2 garlic cloves, minced
1-1/4 cups sour cream
1/2 cup undrained canned fire roasted tomatoes
1/4 cup chopped chipotle peppers in adobo (about 1 to 2 peppers)
1 teaspoon salt
1/4 teaspoon ground black pepper

1. In small saucepot, cook onion in oil over medium heat 5 to 7 minutes or until soft, stirring occasionally. Add remaining ingredients; reduce heat to medium-low. Cook 10 to 12 minutes longer or until flavors have blended and sauce is hot. Makes about 2 cups.

Approximate nutritional values per serving (1/4 cup):
76 Calories, 6g Fat (4g Saturated), 18mg Cholesterol,
393mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Protein