This vibrant roasted red pepper spread offers a perfect balance of smoky sweetness and savory depth. Made with simple, fresh ingredients, it transforms humble vegetables into a sophisticated appetizer. The texture is smooth and creamy, achieved by emulsifying olive oil into the pureed peppers, while a hint of garlic adds aromatic warmth. ItâÂÂs incredibly versatile: serve it as a dip for fresh vegetables, spread it on crackers, or use it as a flavorful topping for sandwiches. Ideal for casual gatherings, picnics, or a quick weeknight snack, this vegan and vegetarian-friendly dish brings a burst of color and flavor to any table.
Roasted Red Pepper Spread
Description
This vibrant roasted red pepper spread offers a perfect balance of smoky sweetness and savory depth. Made with simple, fresh ingredients, it transforms humble vegetables into a sophisticated appetizer. The texture is smooth and creamy, achieved by emulsifying olive oil into the pureed peppers, while a hint of garlic adds aromatic warmth. ItâÂÂs incredibly versatile: serve it as a dip for fresh vegetables, spread it on crackers, or use it as a flavorful topping for sandwiches. Ideal for casual gatherings, picnics, or a quick weeknight snack, this vegan and vegetarian-friendly dish brings a burst of color and flavor to any table.Ingredients
Directions
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Trim the crusts from the slice of whole-wheat bread.
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Place the bread in a food processor and pulse until it forms fine crumbs.
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Set the bread crumbs aside.
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Add the roasted red peppers, garlic clove, and salt to the food processor bowl.
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Process the mixture until completely smooth.
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With the processor running, gradually drizzle in the olive oil through the feed tube to emulsify.
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Add the reserved bread crumbs to the processor.
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Process again until the spread is smooth and well-combined.
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Transfer the spread to a serving bowl.
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Serve chilled or at room temperature with crackers or toasted bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 66.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 122.8mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To roast your own peppers: Cut peppers in half lengthwise and remove seeds. Place cut-side down on a foil-lined baking sheet. Bake at 425ðF for 20-25 minutes until skin is bubbly and brown. Place peppers in a sealed paper bag for 20-30 minutes to steam. Peel off the skin gently using a paring knife.
This spread yields about 1 cup.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
