Roasted Red Pepper Dip

April 16, 2014

• 6 roasted red bell peppers
• 2 blocks cream cheese
• ½  cup minced fresh basil
• 1 clove garlic

Cut the peppers in half, remove seeds and roast cut side down on a baking sheet at 400° until the skins turn black. Cover with foil to sweat the skins off the flesh then remove the skin. Puree all ingredients until smooth. Refrigerate until set. Garnish the serving bowl with a fresh basil bouquet. Serve with corn chips, pita chips, veggies or crackers. Makes an excellent sandwich spread or pasta sauce.