Best Low Fat Roasted Red Pepper Dip

This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 4  large red bell peppers
• 3  garlic cloves, unpeeled
• 2 (8 ounce) packages fat free cream cheese, at room temp
• 1  tablespoon  balsamic vinegar
• 1  teaspoon crushed red pepper flakes

Directions

1. Set oven to broil.
2. Cut peppers lengthwise and remove seeds and vein.
3. Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
4. Broil until skins turn black.
5. Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
6. Remove skins from peppers and garlic and discard. Both should come off very easily.
7. Put peeled peppers and garlic into food processor and puree.
8. Add remaining ingredients and process until smooth.
9. Chill for at least an hour before serving.