Roasted Red Pepper Spread

Moveable Feast Roasted Red Pepper Spread
Mark Boughton Photography styling by Teresa Blackburn
  • Yield: 11/2 cups
  • Prep: 10 mins
  • Cook: 0 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 50
  • Fat 3g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 190mg
  • Potassium 115mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 2g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 70%
  • Calcium 4%
  • Iron 2%