All it takes is 5 ingredients and 5 minutes to make this very versatile Roasted Red Pepper Spread! Great on sandwiches, crackers, or as a dip!
When I lived in Utah, there was a store called Great Harvest Bread Company. I would go there often for lunch. At the time I was a vegetarian so my go-to sandwich was cheese and vegetables. I forget the name they gave it, but my favorite part was the roasted red pepper spread. That particular store closed and the other local stores in the chain didn’t make that sandwich. I assume they are all individually owned and operated.
It has been years since I’ve lived out West. Actually, it’s been exactly 7 years since I moved away from Utah. While I don’t miss much, every once in awhile I will randomly crave that sandwich!
Now, 7 years later, I finally made my own version of Roasted Red Pepper Spread and it only takes 5 minutes to make it! I honestly can not say if it’s a comparable duplicate for the original since it’s been so long. However, I can say it’s pretty darn good! And, I still enjoy it on a vegetarian sandwich or wrap.
It’s actually a really versatile spread and can be used on sandwiches and wraps that also have meat on them, as well as crackers. I think it even works great as a vegetable dip!
My Roasted Red Pepper Spread recipe is so simple – 5 ingredients and 5 minutes is all it takes!
Prep!
What prep? Just get out your food processor or blender, measuring spoons, and all the ingredients!
Create!
Toss all your ingredients into your food processor bowl or blender cup and process until you reach your desired level or chunkiness…or smoothness!
Present!
If you are going to be setting this Roasted Red Pepper Spread out as a dip or for guests to use on crackers, it’s easy to fancy it up a little bit! You can spoon it into a nice serving bowl, add a few extra diced roasted red peppers on top, and a sprinkle of basil.
Store any extra Roasted Red Pepper Spread in the refrigerator.
I’d love to hear any additional uses you guys come up with to use this spread! Leave a comment below if you try it!
Enjoy!
- 1 Cup roasted red peppers *I used jarred
- 1 clove garlic, minced
- 8 ounces cream cheese
- 1/2 teaspoon dried basil
- 1 teaspoon lemon juice
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Add all the ingredients to a food processor or blender and process until you reach your desired level of chunkiness...or smoothness!
Can you used Greek yougart instead of cream cheese? Thx!
I’ve never used Greek Yogurt in this particular recipe, but can definitely see it working out- it might just be a little thinner than if you use cream cheese.