Preheat the oven to 375 degrees.
Put the garlic cloves and onion into a small bowl and mix with olive oil (about 2 tablespoons, add more if you need it, you want it well coated) and salt and pepper.
Foil line baking sheet and place the garlic and onions on it.
Toss it in oven at 375 for 30 min. The garlic and onion will be a little brown and soft.
Preheat oven to 450 degrees.
Cut the peppers in half and remove the stems, seeds and membranes.
Lay the peppers on a foil-lined baking sheet, cut side down.
Roast the red peppers for 15-20 minutes or until the skins are very dark and the peppers have collapsed.
Remove the peppers from the oven.
Allow the peppers cool for a few minutes until they are cool enough for you to handle, then peel the skins off and discard them.
You may have to place your peppers on a piece of paper towel to dry them off, I did.
Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well.
Place all ingredients (roasted pepper, onion, garlic, cream cheese, cheddar cheese and red pepper flakes) in your food processor or blender.
Blend together until smooth.
Transfer dip to a small bowl. Cover and refrigerate for at least one hour before serving.
Serve with Fresh From Florida Bell Peppers, Squash and other delicious vegetables.
Enjoy!