What do you do with a bunch of already roasted red peppers and left over baguette from the meatball grinders? All I could think about were appetizers – maybe because I was thinking finger food, or maybe because I was hungry and I was looking for something quick to make. I also had some left over cream cheese in the refrigerator that had to be used as well – so it was decided, a spread. I guess I could have just made my life even easier and spread some cream cheese on bread, then top it with the roasted red peppers, but then I wouldn’t have been able to try this recipe I had my eye on. Basically I made in about 5 minutes what they charge $4 at the fancy bagel stores – and I have to say that mine was pretty delicious. I saw this recipe in Maryanna Vollstedt’s book titled, The Big Book of Potluck. You really just need to have a blender or food processor to make this quick – and seriously you are finished in a blink of an eye. If you are not starting with already roasted peppers, then it may take you a little more time…but it is worth it – freshly roasted peppers are delicious and add a smokey flavor to this already flavorful spread.
- 1 large roasted red pepper
- 2 garlic cloves, coarsely chopped
- 3 ounces cream cheese at room temperature, cut into chunks
- 2 parsley sprigs
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 drops of Tabasco sauce
Put all ingredients in a food processor or blender and blend until smooth. Transfer to a bowl, cover, and refrigerate several hours or until well chilled. Or if you were like me and didn’t have a few hours, just stick it in the freezer for a 1/2 hour, and call it good.
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