Roasted Red Pepper/Chipotle cheese dip

[Guest guest]

Roast 2 red peppers - core and bake at 350 for 1 hour

Puree with 1 stick organic butter, melted but not too hot.

Combine with 2 8-oz packages of neufchatel or cream cheese

1 - 2 tbsp raw organic apple cider vinegar

1/2 tsp chipolte pepper powder

1/4 tsp garlic powder (or equivalent crushed I guess)

1/4 tsp RealSalt or sea salt

Mix with an electric mixer until well combined.

This dip is excellent with carrot sticks and other raw vegetables, on

sourdough bread or crackers, or stuffed into ancho peppers and grilled.

Enjoy!