Roasted Red Pepper Dip

1. 1

   Heat oven to 400F.

2. 2

   Set cream cheese out to get to closer to room temperature.

3. 3

   Place peppers on rimmed baking sheet; place in oven to roast, turning 4 times, until softened and skins are charred and puffy, about 20 minutes.

4. 4

   Remove from oven and place pepper in a plastic sandwich bag to steam.

5. 5

   After about 10 minutes, take the pepper out.

6. 6

   Peel off the skin, core it and remove the seeds.

7. 7

   Mash it with a fork, or puree it in the food processor.

8. 8

   In a bowl mix the cream cheese and the milk until smooth.

9. 9

   Blend in the thyme, pepper and 1/2 cup roasted red pepper puree.

10. 10

    Sprinkle with a bit of Tabasco sauce if youd like some heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.