Sweet and tangy, this dip is perfect with raw vegetables or pita chips.

1 large red pepper, halved and seeded.
1/2 tbsp vegetable oil
1 tomato, peeled, seeded and chopped
1 - 8 oz. package cream cheese

1. Preheat oven to 350°. Place red pepper in an oven-proof dish and roast for 30 minutes or until tender.
2. Remove from oven, place pepper in bowl of water and remove peel.
3. Roughly chop pepper and set aside.
4. Meanwhile, heat the oil in a small skillet, add the shallot and sauté until softened. Remove from heat.
5. Combine the red pepper with the shallot, tomato and cream cheese and blend together until smooth.
6. Refrigerate 1 hour before serving.

Makes 2 servings