Roasted Pepper Cheese Dip

To roast the bell pepper on the stovetop, turn burner to the highest setting and place pepper directly on the flame. Using a pair of tongs, turn the pepper a couple of times until skin is completely blackened. Place the pepper in a bowl and cover with plastic wrap. Set aside for about 5 minutes.

When the 5 minutes have passed, remove the skin using a paper towel. Finely chop the pepper and set aside.

For the dip, in a bowl add cream cheese, chopped basil, and chopped roated pepper. Season with salt and pepper. Mix well.

Serve with your favorite crackers.