Roasted Red Pepper Spread

This vibrant Roasted Red Pepper Spread is a versatile and delicious appetizer that brings a burst of color and flavor to any gathering. Made with sweet, smoky roasted red peppers, fresh garlic, and a touch of olive oil, this dip offers a creamy texture and rich taste that pairs beautifully with crusty bread or crackers. It&# 226;ÂÂs an ideal starter for parties, potlucks, or as a quick snack. Simple to prepare with ingredients you likely already have on hand, this recipe is a crowd-pleaser you will return to again and again.

Cooking Method: Baking, Roasting

Cuisine: French

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 66.5

Dietary: Vegan, Vegetarian

Description

This vibrant Roasted Red Pepper Spread is a versatile and delicious appetizer that brings a burst of color and flavor to any gathering. Made with sweet, smoky roasted red peppers, fresh garlic, and a touch of olive oil, this dip offers a creamy texture and rich taste that pairs beautifully with crusty bread or crackers. It&# 226;ÂÂs an ideal starter for parties, potlucks, or as a quick snack. Simple to prepare with ingredients you likely already have on hand, this recipe is a crowd-pleaser you will return to again and again.

Ingredients

1 sl Whole-wheat bread 1 Garlic clove

Directions

1
Preheat oven to 425ÃÂ°F (220ÃÂ°C).
2
If using fresh peppers, cut them in half lengthwise and remove seeds. Place cut side down on a foil-lined baking sheet. Roast for 20-25 minutes until skins are bubbly and browned.
3
Transfer roasted peppers to a clean paper bag, seal, and let stand for 20-30 minutes until cool enough to handle.
4
Peel off the skin gently using a paring knife. Discard skin and chop peppers roughly.
5
In a food processor, pulse whole-wheat bread until it forms fine crumbs. Set aside.
6
Add chopped roasted red peppers, minced garlic clove, and salt to the food processor.
7
Process until the mixture is smooth and well combined.
8
With the processor running, gradually drizzle in olive oil through the feed tube until emulsified.
9
Add the reserved bread crumbs and process until the spread is smooth and thickened.
10
Transfer the spread to a serving bowl.
11
Serve chilled or at room temperature with crackers or toasted bread slices.

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

Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.

Ingredient Substitutions: Use jarred roasted red peppers (drained and patted dry) to save time. Substitute whole-wheat bread with any stale crusty bread for similar results.

Variations: Add a splash of lemon juice for brightness or a pinch of smoked paprika for extra depth. For a creamier texture, blend in a tablespoon of vegan mayo or tahini.

Tips: Ensure peppers are fully cooled before peeling to avoid burns. For a smoother consistency, strain the processed mixture through a fine-mesh sieve.

Keywords: appetizer, dip, red pepper, roasted red pepper, spread, vegan, vegetarian, party food, snack, easy recipe, garlic, olive oil, crackers, bread, dip recipe, smooth dip, quick appetizer, healthy dip, pepper dip, make-ahead

Read it online: https://www.chefs-mate.com/recipe/roasted-red-pepper-spread/