Arrange pepper halves on a cookie sheet, skin side up, and place under broiler. Broil until skin is black. Peel skin off and dice peppers into small pieces (or save time and chop raw). (Or just use a some jarred roasted peppers from the grocery store. I’ve used the Fire Roasted Florinas Peppers from Costco, and they were wonderful.)
Mix peppers and all other ingredients together with Sour Cream. Chill and use when needed. (You can use 2 Tbs. barbecue sauce instead of Wright's seasoning and tomato paste. I used Stonewall Kitchen's Maple Chipotle Grill Sauce, which made it just slightly sweet, and very good.)
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