Instructions: Preheat the broiler. Place the pepper under the broiler and broil, turning often, until the skin is charred and blackened on all sides, about 10 minutes.

Remove the pepper from the broiler and place it in a bowl and cover with plastic wrap. Let stand 15 minutes.

Meanwhile, heat the olive oil in a large skillet over high heat until hot but not smoking. Add the onions and cook, without stirring, until they begin to caramelize, about 2 minutes. Reduce the heat to medium and continue cooking, stirring, until the onions are softened and caramelized, about 5 minutes.

Transfer to paper towels to drain.

Remove the charred skins from the pepper, discard the seeds and ribs and finely dice the flesh.

In a medium bowl whisk together the cream cheese, sour cream and salt. Stir in the bell pepper, caramelized onion and pepper to taste. Stir in the green onions just before serving.

Serve the dip with sliced vegetables, such as celery and carrot sticks, and potato chips.

Makes 2 1/4 cups

Cooks note: This dip can be made one day ahead (without the green onions), chilled and covered. Stir in the green onions just before serving.

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