Roasted Red Pepper Spread

Roasted Red Pepper Spread
To roast peppers: Cut peppers in half lengthwise; remove stems, seeds, and membranes. (When working with the chili pepper, cover your hands with plastic bags so the oils in the pepper don't burn your skin.) Place, cut sides down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand for 20 minutes to loosen skins. Peel peppers; cut into pieces. 6 Make-Ahead Tip: If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.
Ingredients
4 red bell peppers 1 tablespoon fresh, chopped dill 1 cup non-fat cream cheese 1/2 cup non-fat sour cream
Preparation Cook:30 minutes 1 Roast, peel and seed the red peppers. See Roasted Red Peppers for instructions. 2 Puree the peeled peppers and dill in the food processor. Add the cream cheese and process until the mixture is smooth. 3 Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquify.) 4 Transfer the spread to a serving bowl and garnish with dill sprigs. 5 Serve with pita wedges, baked tortilla chips or carrot sticks.