Ingredients

3 Red Bell Peppers

4 Cloves of Garlic

4oz Cream Cheese

4 tablespoons Creme Fraiche

1/2 teaspoon Cumin Powder

1 tablespoon Olive Oil

Salt and Pepper to season

Method

Place the red peppers and garlic in a roasting pan and brush with oil.

Preheat the oven to 350 degrees and for about 45 minutes.

Put the red peppers, garlic and cumin powder into the blender and puree.

Pour the puree into a bowl and mix in the cream cheese and creme fraiche.

Season with salt and pepper.

Serve with batons of fresh vegetables.

Cooks Tips

This tasty roasted red pepper dip will keep in the fridge for a couple of days in an air-tight container.