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Roasted Sweet Red Pepper Dip

Plenty to go around, inviting others picnickers  to join you, of course it serves six, plus extras, easy to assemble also leftovers can be used as pasta sauce

1 (12-ounce) jar roasted red peppers, drained very well 
1 clove garlic
4 ounces cream cheese
2 teaspoons fresh basil, chopped 
2 tablespoons fresh parsley, chopped
1 teaspoon anchovy paste
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black  pepper
1 teaspoon salt

With the food processor running, drop in garlic clove. Add remaining ingredients and process until almost smooth. Serve with fresh vegetables or baguette slices.