Roasted Red Pepper Dip
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.
If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.