Roasted Red Pepper Spread

Kitchen Tested
  • Yield 11/2 cups
  • Prep 10 mins
  • Cook 0 mins

This tangy dip is perfect with a malty whole-grain bread or as a spread for turkey sandwiches!

Moveable Feast Roasted Red Pepper Spread
Mark Boughton Photography styling by Teresa Blackburn

The recipe is easily doubled and can be made ahead and refrigerated.


1/2 cup jarred roasted red peppers (or 3 fresh roasted red peppers, peeled)
1 small garlic clove, minced
1 (8-ounce) package light cream cheese, at room temperature
2 tablespoons Lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil


  1. In a food processor, combine peppers, garlic, cheese and lemon juice; process until smooth. Transfer to a bowl and stir in salt, pepper, parsley and basil. Serve with whole grain bread and tomatoes and cucumbers, if desired.

Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin (HarperCollins, $24).



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