Roast pepper dip

Great to bring along to parties, or to have as a starter with some vegetable crudites or low carb crackers. 

INGREDIENTS
2 red peppers
A clove of garlic
200 grams of cream cheese (about a tub)
Salt and pepper to taste
A dash of cayenne pepper
A dash of paprika

CUT, ROAST, REMOVE, BLEND, ADD, SERVE…
Cut the peppers in half and remove the seeds. Place the peppers and garlic (whole with skin) on a baking tray with a little salt, pepper, cayenne and paprika. Roast in the oven for 15-20 minutes until cooked. Allow to cool. Remove and discard the outer skin of the peppers and garlic once cool enough to handle. Blend the flesh with the garlic. Add the cream cheese and blend well to combine. Taste for flavour and adjust to suit your taste.

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