Roasted Lemon Dip

Directions

1. 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. 2
   Pierce the lemons and their flesh using a wooden skewer.
3. 3
   Place the lemons in a baking dish and roast until skin is golden brown and very soft, about 25 minutes.
4. 4
   Prepare the sauce: Use a sharp knife to cut the skins from each roasted lemon.
5. 5
   Remove all the white pith and finely chop the remaining yellow peel.
6. 6
   Transfer the chopped lemon to a large bowl.
7. 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. 8
   Dip may be made a day ahead and refrigerated in an airtight container.