• 1. Roast the vegetables

  Preheat oven to 425°F.

  In a bowl, combine the cherry tomatoes and garlic. Add the Italian seasoning, avocado oil, and a pinch of kosher salt, then toss to coat.

  Cut the red bell pepper in half and remove the seeds and membranes. Rub the skin side of the pepper along the inside of the tomato bowl to lightly coat it with the remaining oil and seasoning.

  Transfer the tomatoes and garlic to a baking sheet, spreading them out so the tomatoes have space. Place the bell pepper halves cut-side down on the sheet.

  Roast for 15–20 minutes, until the pepper skin is blistered and the tomatoes are soft and jammy.

  2. Prepare the base while the vegetables roast

  In a bowl, mix together the cream cheese, mayonnaise, onion powder, garlic powder, Italian seasoning, white pepper, and kosher salt until smooth. This can be done with a mixer or by hand. Set aside.

  3. Steam, peel, and chop

  Remove the vegetables from the oven. Loosely cover the peppers with a towel and let them steam and cool for a few minutes, then peel off and discard the skins.

  Chop the roasted vegetables finely or more roughly, depending on the texture you want in your dip.

  4. Combine and chill

  Fold the chopped roasted vegetables into the cream cheese base until evenly incorporated.

  Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

  5. Serve

  Serve cold with crackers, crostini, or fresh vegetables.

Notes

• This dip improves as it sits, making it ideal for make-ahead entertaining.

  Texture is flexible, finely chopped for a smoother dip or rough-chopped for a more rustic feel.