A Roasted Red Pepper Cream Cheese Dip

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2 jars roasted red peppers, drained.

2 tablespoons olive oil

1 large onion, chopped

2 teaspoons ground cumin

3 garlic cloves, minced

3 tablespoons pomegranate molasses

2 tablespoons dark molasses

Pinch of cayenne pepper

2 8oz block of Philadelphia brand Neufchatel Cream cheese

salt and pepper

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