Step 1

Set the cream cheese out to soften.

Step 2

Grill the red pepper and the jalapeno until the skin is blackened in spots on all sides. Let cool, then peel off the skin, remove the seeds from the jalapeno and chop into small bits. Alternatively, you can roast the peppers in the oven OR use jarred pimento peppers, chopped into little bits.

Step 3

In a small mixing bowl, stir together the cream cheese with the peppers and remaining ingredients. Store in a covered container in the fridge.