Roasted Red Pepper Dip

Heat oven to 400F. Set cream cheese out to get to closer to room temperature.

Place peppers on rimmed baking sheet; place in oven to roast, turning 4 times, until softened and skins are charred and puffy, about 20 minutes.

Remove from oven and place pepper in a plastic sandwich bag to steam. After about 10 minutes, take the pepper out. Peel off the skin, core it and remove the seeds. Mash it with a fork, or puree it in the food processor.

In a bowl mix the cream cheese and the milk until smooth.

Blend in the thyme, pepper and 1/2 cup roasted red pepper puree. Sprinkle with a bit of Tabasco sauce if you’d like some heat.