Slice red pepper in half, remove seeds, and place with the skin facing up. Drizzle olive oil on top. Roast @ 450°F for about 20-25 minutes, or until charred. Remove the skin after the peppers have cooled.
Slice or chop red pepper and mix with the rest of the ingredients in a food processor until smooth and creamy.
Notes
This recipe will last about 5 days in an airtight container in the fridge.