Roasted Red Pepper Dip Recipe

1 envelope Herb with Garlic Soup Mix
2 large red bell peppers, cut lengthwise in half and seeds removed or bottled roasted peppers

2 tsp "The Best Hot Barbeque Sauce You'll Ever Taste"

3 tablespoons grated Parmesan cheese

3 tablespoons olive oil

In broiler pan, on rack, arrange red peppers cut side down. Broil 5 minutes or until skin turns black. Remove from oven and let cool slightly. Under running water, remove skin from peppers; coarsely chop peppers. In food processor or blender, process peppers, savory herb with garlic soup mix, barbecue sauce and Parmesan cheese until almost smooth. While processing, drizzle in oil until pepper mixture is thickened and smooth. Cover and chill at least 2 hours.

Serve with tortilla chips, cut-up fresh vegetables or crackers.

Makes about 1-1/2 cups dip.