Red Pepper ‘N’ Cheese Dip

• 10 to 12 medium sweet red peppers, quartered and seeded
• 1 cup sugar
• 1/2 cup all-purpose flour
• 3/4 cup white vinegar
• 1/4 cup butter, cubed
• 2 teaspoons prepared mustard
• 1 package (8 ounces) cream cheese, softened
• Assorted crackers or vegetables

1. In a food processor, cover and process peppers in batches until pureed. Process enough peppers to yield 3 cups. In a large saucepan, combine sugar and flour. Stir in vinegar until smooth. Add the butter, mustard and pureed peppers.
2. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat; cool completely. Refrigerate until ready to prepare dip. Yield: 7 batches (3-1/2 cups total).
3. To prepare dip: In a small bowl, beat cream cheese and 1/2 cup mix until smooth. Serve with crackers or vegetables.

sweet red peppers, sugar, allpurpose, white vinegar, butter, mustard, cream cheese, crackers

Taken from www.tasteofhome.com/recipes/red-pepper-n-cheese-dip/ (may not work)