Roasted Lemon Dip

• 2 large lemons
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. fresh-ground pepper
• 1 c. sour cream
• 1 c. mayonnaise
• 1/2 c. chives
• 1/4 tsp. cayenne pepper

1. Roast the lemons: Heat the oven to 425 degrees F. Rub the lemons with the olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Pierce the lemons and their flesh using a wooden skewer.
3. Place the lemons in a baking dish and roast until skin is golden brown and very soft, about 25 minutes.
4. Prepare the sauce: Use a sharp knife to cut the skins from each roasted lemon.
5. Remove all the white pith and finely chop the remaining yellow peel.
6. Transfer the chopped lemon to a large bowl.
7. Halve the skinned lemons and squeeze their juice through a strainer into the bowl; add the sour cream, mayonnaise, chives, cayenne, and remaining salt and pepper, and stir to combine.
8. Dip may be made a day ahead and refrigerated in an airtight container.

lemons, olive oil, salt, freshground pepper, sour cream, mayonnaise, chives, cayenne pepper

Taken from www.delish.com/recipefinder/roasted-lemon-dip-3229 (may not work)