Quick Roasted Red Pepper Spread

This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste of Home Food Stylist

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  Total Time

  Prep/Total Time: 10 min.
• 

  Makes

  8 servings (1 cup)

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers, drained
• 1 tablespoon fresh rosemary leaves
• 2 garlic cloves, minced
• 2 teaspoons grated lemon zest
• 1/2 teaspoon kosher salt

Directions

• Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

Nutrition Facts

2 tablespoons: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 276mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

Taste of Home Editors