With tongs place the bell pepper on the top shelf turning often to get all sides blackened. No kidding - to see a photo click here and scroll down a little bit - roasted fresh red bell peppers
When black, take it out of the over.
Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
Now you just put everything into a Food Processor and process.
No need to pre-grind anything. It all blends together perfectly.
Turn off the processor and scrape the sides a couple of times during processing.
That is it.
This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-1/2 cupsIt freezes really well so:IF FREEZING:Package in rigid sided containers and place in the freezer for up to 4 months.TO PREPARE AFTER FREEZING:Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir before serving with crackers and/or veggies.