Ingredients

• 5 yellow peppers, roasted
•  3 tablespoons light cream cheese
• 1/2 teaspoon Dijon mustard
• 1/2 lemon, squeezed
• Salt & pepper to taste

Preparation

1. Blacken the outside of the yellow peppers. Remove from flame and wrap in plastic to continue steaming. When cool enough to handle, wipe blackened outsides away from pepper. Remove stem and seeds.
2. Add all items to a blender and puree.
3. Add salt and pepper to taste.