Two 7-oz. jars roasted red sweet peppers, drained
1/3 cup dried tomatoes packed in olive oil, drained and snipped
1 tsp. snipped fresh thyme
1 tsp. honey
1/2 tsp. salt
1 clove garlic, minced
1/8 tsp. cayenne pepper
Vegetable dippers, crusty bread, and/or crackers

Place roasted red sweet peppers, dried tomatoes, thyme, honey, salt, garlic, and cayenne pepper in a blender or food processor. Cover and blend or process until nearly smooth. Cover and refrigerate until serving, up to 1 week. Serve with assorted summer vegetables as dippers or spread on crusty bread or crackers. Serves 8.