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Place peppers on a hot grill or under a broiler. Blacken the skins on all
sides. Place them in a paper bag and roll top down to seal. Set aside
until cool to touch, about 30 minutes. Peel off skins and discard
seeds and stems. Chop peppers very fine. Add chopped peppers,
cooking creme, cheese, tomatoes, garlic powder, onion powder, salt
and paprika to a medium size pot and stir over low heat until cheese
is melted. Add the cilantro, water and cayenne pepper and stir for
another minute or so until it thickens to preference.Turn off heat and
serve immediately as a dip or sauce.
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