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Roasted Red Bell Pepper and Garlic Dip

2 roasted red bell peppers, peeled and seeded*

2 cloves garlic, minced

1 (8-ounce) package cream cheese, softened

2 tablespoons fresh lime juice

3 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Thin crackers OR toasted baguette slices for accompaniment

1. Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil.

Makes about 1 cup.

*Some markets sell roasted red bell peppers in jars. Or, to roast bell peppers, line a baking sheet or jelly-roll pan with aluminum foil, using enough foil so that you have extra on the sides. Place peppers in a single layer on top of foil. Broil 6-8 inches below broiler element. Rotate to char on all sides. Remove from oven and draw up sides of foil to enclose peppers. Allow to rest 5 minutes. Open foil. When peppers are cool enough to handle, peel and seed.