2 large red bell peppers 2 garlic cloves 8 ounces gf cream cheese 2 teaspoons balsamic vinegar Salt and freshly ground black pepper 1/4 teaspoon crushed red pepper flakes (or more to taste)
Preheat broiler. Roast peppers and garlic under broiler until all sides are blackened.
Remove peppers and garlic and place in a bowl and cover tightly with plastic wrap (alternatively, place peppers and garlic in a paper bag and fold top of bag to seal). Let peppers and garlic stand for about 10 minutes. Peel pepper and garlic; discarding skins.
In a food processor, process blend peppers and garlic. Scrape sides of work bowl and add gf cream cheese and balsamic vinegar. Stir in crushed red pepper. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately with fresh vegetables or tortilla chips. (This dip will save for one day in refrigerator.)
This dip goes great with fresh vegetables or even tortilla chips.