Preheat grill to high. Cut the sides off each capsicum to get 8 pieces. Place capsicum on a foil-lined tray, skin side up, and grill for 10-15 minutes until the skin has blackened. Place in a plastic bag and set aside for 10 minutes to sweat (see tip). Peel and discard the blackened skin.
Process capsicum flesh in a small food processor with garlic, oil, spices, cream cheese, and lemon juice until smooth.
Serve dip with vegetable crudites and chargrilled baguette.
Sweating the blackened capsicum in a plastic bag helps to loosen the skin making it easier to peel.