For the roasted peppers
For the cream cheese dip
Preheat the oven to 200º . Coat the whole peppers with the Extra Virgin Olive Oil and salt. Place on the baking sheet and roast without ventilation for 15 minutes. Turn them over and bake for another 15 minutes. As soon as the peppers are removed from the oven, peel and remove the seeds and set aside. Strain and reserve the juice resulting from cooking.
Cream cheese and roasted peppers dip
Cut the roasted peppers into squares. Pour the tub of Quescrem Natural Cream Cheese into a bowl and stir with a rubber spatula. Mix the cheese with the juice and add the bell pepper squares. Dose in a bowl.
To serve, place crudités, bread sticks, nachos, corn nachos or wheat tortillas around the bowl and decorate with pieces of roasted bell pepper.