Instructions

Preheat oven to 400ºF / 200ºC
Prepare baking tray with parchment paper
Brush halved peppers with extra virgin olive oil, and bake for 20 minutes
Remove from oven, and sweat the peppers in a bowl, with a cling film cover for 5 minutes - then peel off the skins
Add to a blender, with cream cheese, almonds and extra virgin olive oil and pulse into a dip
Add a touch of water to loosen the dip, to desired consistency
Season and serve

This is a recipe by

Nic Robertson