ROASTED RED PEPPER DIP

ROASTED RED PEPPER DIP

• 2 8oz pkgs cream cheese, softened
• ½ c milk
• 1 7 oz jar roasted red pepper, drained and chopped
• 2 cloves garlic
• ½ c chopped fresh parsley
• ½ c snipped chives
• ½ t dried thyme
• Salt and pepper to taste

  Directions:
  Beat cream cheese and milk until smooth. Fold in remaining ingredients and mix; chill. Serve at room temperature with fresh carrot sticks, celery sticks, and small crackers.
  Yield: 2 ½ cups dip