Cut peppers in half, remove stems, seeds and membranes.
Rinse peppers, to dislodge any seeds left behind, then pat dry with paper towels.
Place on a baking tray and drizzle with olive oil.
Place in oven at 400 and allow to cook until skin blisters.
Remove peppers from oven and allow to cool, then peel away skins and discard.
Place peppers in a blender and blend until smooth and set aside.
Place the cream cheese mayonnaise, Mexican blend cheese and celery seeds in a bowl, then pour pureed peppers on top.
Mix ingredients together with a hand held mixer until completely combined.
Transfer to an ovenproof dish, cover with aluminum foil and place in oven at 450 for 10-15 mins
Serve hot or cold