Roasted Red Pepper Dip

Cut red peppers lengthwise into halves.

Place on broiler pan with cut sides down.

Broil 4 to 5 inches from heat source until skin on peppers is blistered and black.

Wrap peppers in towel or place in a Ziploc bag; let stand 5 minutes. Remove skin, seeds and stems from peppers.

Cut peppers into 1-inch pieces and process in blender until smooth.

In a small bowl, beat cream cheese until fluffy.

Beat in red pepper purée and remaining ingredients. Refrigerate in a covered dish for several hours, allowing flavors to blend.

Serve with vegetables for dipping.