Roasted Red Pepper Dip With Green Herbs

• 4-5 roasted red peppers (skin/seeds/stem removed,) if using jarred then quickly rinse off any jar water.
• 1 clove garlic
• 4 ounces cream cheese, softened
• 1/4 cup creme fraiche (you can up to a 1/2+ cup, depending on how creamy you want your dip to be)
• juice of half a lemon
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 2 scallions, chopped
• 2 tablespoons chopped chives
• 2 tablespoons extra-virgin olive oil
• kosher salt and black pepper, to taste

1. Put the cream cheese in a medium-sized bowl and whip it with the creme fraiche and lemon juice using a whisk or hand mixer on low speed until smooth and creamy. Set aside.
2. Next, add in the extra-virgin olive oil and continue to whisk until all combined, about a minute or so. Season with salt and pepper.
3. In a food processor, pulse the rest of the ingredients together-the roasted red peppers, garlic, the herbs, and scallions. Don't puree, leave a little texture to the red peppers. Season the red pepper mixture with salt and pepper.
4. Fold in the red pepper mixture into the cream cheese mixture until combined. Chill in the refrigerator for 30 minutes to an hour. Serve with bread, crackers, and crudites.

red peppers, clove garlic, cream cheese, crueme fraueeche, lemon, parsley, mint, scallions, chives, extravirgin olive oil, kosher salt

Taken from food52.com/recipes/8995-roasted-red-pepper-dip-with-green-herbs (may not work)