Directions

1. Roast the peppers over direct high heat (450ºF+), turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper.
2. Place half of the roasted peppers and all remaining ingredients in a food processor or blender and process until smooth. Taste and adjust seasonings as needed.

3. Serve topped with remaining diced roasted peppers, a drizzle of extra virgin olive oil and a shake of Cattleman’s Grill Everything Bagel Seasoning.