From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.
2 red bell peppers
2 cloves garlic, minced
1 (8-ounce) package cream cheese, softened to room temperature
2 tablespoons fresh lime juice
3 tablespoons finely chopped basil
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Roast whole peppers by broiling approximately 6 inches from heat until blackened on all sides (turn with tongs). Let rest for 10 minutes, then drain and peel off skins. Cut in half and remove stem, seeds and ribs. Place peppers in a food processor fitted with a steel blade and add remaining ingredients. Process until creamy. Serve as a dipping sauce with crudites.