Roasted Red Pepper Dip

Simple stuff really. One package of cream cheese with about a cup of mayo. A generous tablespoon of the Roasted Red Pepper Dip Mix, some black pepper and a generous 1/4 cup of parmesan cheese. Into the oven at 350F for about 20 minutes in Katie's little bowls that she brought back in her suitcase from Sweden (sigh of relief that they were actually ovenproof, I wouldn't have tried if I had known what they were in advance).

Yummy, yummy. Excellent on the French bread from Erin's machine.