Preheat your oven to 450°F (230°C).

Cut the peppers in half and remove the seeds and stems.

Place the pepper halves on a baking sheet, skin side up. Drizzle with olive oil and roast for about 20 minutes, until the skins are blistered.

Once roasted, remove them from the oven and let them cool for a few minutes.

Transfer the cooled peppers to a food processor. Add cream cheese, sour cream, garlic, smoked paprika, salt, and pepper.

Blend the mixture until it's creamy and smooth.

Give your dip a taste and adjust the seasoning if necessary.

Transfer the dip to a serving bowl and garnish with fresh herbs. Serve it with pita chips, vegetables, or crusty bread.