Roasted Red Pepper Dip with Pesto Dippers

- 2 large red bell peppers (12 ounces)
- 1/4 cup ricotta cheese
- 1/4 cup dairy sour cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh chives, snipped
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- Pesto Dippers [recipe follows]

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.

In food processor or blender, puree peppers with ricotta cheese until fairly smooth. Stir in sour cream, lemon juice, herbs and salt. Cover and refrigerate for 1 to 2 hours to blend flavors. Serve with Pesto Dippers, carrot slices and celery sticks.

Serves 4

- 3 Bays English Muffins
- 1 clove garlic, halved lengthwise
- 1/4 cup prepared pesto
- 2 tablespoons Romano or Parmesan cheese, grated

Bake muffin halves in preheated 350° F oven for 10 to 12 minutes until crisp and golden brown at edges. Rub with cut side of garlic. Combine pesto and cheese, spread on muffins quarters. Serve as dippers with Red Roasted Pepper Dip.