Roasted Red Pepper Dip - cooking recipe

Ingredients

2 large red bell peppers (12 oz.)
1/4 c. Ricotta cheese
1/4 c. Dairy sour cream
1 tsp. fresh lemon juice
1 tsp. snipped fresh chives (or 1 Tbsp. dried)
1/2 tsp. chopped fresh thyme
1/4 tsp. salt

Preparation

Cut peppers lengthwise into quarters, discarding cores, seeds and ribs.
Bring skin side up about 6-inches from heat until skin is blackened, 10 to 15 minutes.
Remove from pan and wrap in aluminum foil.
Let stand for 10 minutes.
Remove skin.