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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!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
- 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!
Nutritional Information per Serving: 46 calories, 4g fat (2g saturated fat), 1g carbohydrates (0g fiber, 1g sugar), 1g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
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Friedi Arthur says
I use the peppedews in Potato salad, mixed with cream, mayonnaise etc. I also use them chopped up on top of the potato salad at xmas time, looks festive.
Lauren says
Oh I love peppadews! I haven’t made anything with them because they never last – we just eat them straight out of the jar haha!
Traci says
Just made this and it’s crazy good!! Serving as an appy on top of crostini!!!
Lauren says
So glad you enjoyed it! Crostini is a great way to use it 🙂
Carissa says
You had me at “5 minutes!” I love an easy appetizer, and this one will be delicious!
Caroline says
I love how simple this is, jarred roasted red peppers can come in so handy and have a great taste for things like this. Yum.
Monica | Nourish & Fete says
I love a good simple spread and roasted red peppers can’t be beat! This would help me eat my veggies for sure!
Tisha says
This looks amazing, can’t wait to try it at my next get together!
Jessica Randhawa says
This looks so crazy good! Anything with cream cheese and i’m sold!
Es says
Can you used Greek yougart instead of cream cheese? Thx!
Lauren says
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.