Preheat oven to 400 degrees

Wrap 1/2 beet in foil and bake at 400 degrees for 40 minutes.

Place bell peppers on a foil lined tray and bake 20 minutes at 400 degrees (can bake simultaneously with beet). Then, take tray out, flip red bell peppers over and bake another 20 minutes at 400 degrees.

Remove the red bell peppers from the oven, cover with foil and set aside. Remove the beet and let cool till it can be peeled and handled.

Meanwhile, saute the onion for about 15-20 minutes

When red bell peppers are cool, remove foil. Then peel off the skin, pull out the stem and seeds (should come out very easily) and place the fleshy part of the bell peppers in a blender.

Also to the blender add in the roasted beet as well as the sauteed onion, ginger, tomato paste, cilantro, garam masala, lime juice, salt and pepper.

Scoop from the blender into a bowl.

Meanwhile make the egg "eyeballs" by slicing the eggs into halves. Then scoop out a small bit of the yolk and place a slice of green serrano pepper into the yolk, top with a small piece of black olive and voila - an eyeball!

Take a knife and run it through the roasted red pepper and beet dip and run it through the egg white and yolk to make that "bloodshot" look.

Place egg eyeballs into the dip. While I only used two to give the illusion of a face, please feel free to use as many as you'd like.

Serve with Cheez-It® and Pringles® Original