Best 9 Roasted Red Pepper Spread Recipes

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**Roasted Red Pepper Spread: A Flavorful Dip or Spread for Any Occasion**

Indulge in the vibrant flavors of roasted red peppers with our collection of delectable recipes. From a classic roasted red pepper spread to a creamy roasted red pepper hummus and a tangy roasted red pepper vinaigrette, these recipes offer a versatile range of options for appetizers, dips, sandwiches, and more. Discover the culinary magic of roasted red peppers and elevate your meals with their smoky sweetness and vibrant color.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD



Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread image

Provided by Kelsey Nixon

Time 4h25m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/3 cup roasted red peppers, finely chopped
1 tablespoon fresh lemon juice
2 to 3 pepperoncini, finely chopped
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
1(12 to 14-inch) loaf ciabatta bread, sliced in half lengthwise
5 ounces herbed goat cheese
1/4 pound prosciutto, thinly sliced
1/4 pound salami, thinly sliced
1 cup marinated artichoke hearts, drained and sliced
2 cup loosely packed arugula
Balsamic vinegar, as needed
Kosher salt and freshly cracked black pepper

Steps:

  • For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;

QUICK ROASTED RED PEPPER SPREAD



Quick Roasted Red Pepper Spread image

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

Provided by Taste of Home

Time 10m

Yield 8 servings (1 cup).

Number Of Ingredients 5

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

Steps:

  • 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 : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)



Muhammara (Roasted Red Pepper and Walnut Spread) image

Looking for a change from serving hummus as your appetizer? Muhammara is traditionally a hot pepper dip, orignating in Syria. This rich and delicious milder version uses roasted red peppers and goes wonderfully with pita bread, pita chips, raw veggies or spread on crusty toasted bread. It's nice to make this a day ahead to let the flavors blend and intensify overnight. Feel free to increase the amount of crushed red pepper to kick up the heat a bit!

Provided by Kozmic Blues

Categories     Spreads

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

3 roasted red peppers, whole (from jar or roasted yourself)
2/3 cup breadcrumbs (homemade)
1 cup walnuts, toasted
4 large garlic cloves
1/2 teaspoon salt (to taste)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or more)

Steps:

  • In a blender or food processor, combine the peppers and all the remaining ingredients.
  • Taste, and add more spice or salt as necessary.

Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 1.2, Sodium 169.9, Carbohydrate 7.5, Fiber 1.2, Sugar 0.8, Protein 2.9

WHITE BEAN AND ROASTED RED-PEPPER SPREAD



White Bean and Roasted Red-Pepper Spread image

Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 large red bell pepper, stem, seeds, and ribs removed
1 can (15 1/2 ounces) small white beans, rinsed and drained
1/4 teaspoon ground ginger
Pinch of chili powder
1 teaspoon red-wine or balsamic vinegar
Coarse salt and freshly ground black pepper

Steps:

  • Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
  • In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

BEST ROASTED RED PEPPER SPREAD



Best Roasted Red Pepper Spread image

Simple yet yummy roasted red pepper dressing for sandwiches, salads, or even a chicken marinade. I made this when trying to find a dressing thicker than the usual, to hold up on sandwiches.

Provided by coldstar37

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (12 ounce) jar roasted red bell peppers, drained
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.

Nutrition Facts : Calories 30.1 calories, Carbohydrate 2.6 g, Fat 1.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 153.5 mg, Sugar 1.5 g

EASY ROASTED RED PEPPER SPREAD



Easy Roasted Red Pepper Spread image

A delightful roasted red pepper spread that can be used as a veggie dip, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, and much, much more.

Provided by Leysies

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 5

½ cup chopped roasted red peppers
¼ cup low-fat mayonnaise
1 clove garlic, crushed
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Blend roasted red peppers, mayonnaise, garlic, and cayenne pepper in a food processor until smooth. Season with salt and black pepper.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 2.9 g, Cholesterol 5.3 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 236.9 mg, Sugar 1.4 g

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 30

Number Of Ingredients 9

6 pounds red bell peppers
1 pound Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
½ cup red wine vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  • Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  • Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g

ROASTED RED PEPPER-CHEESE SPREAD



Roasted Red Pepper-Cheese Spread image

Some ladies I know use to make a pimento cheese spread and sell it at the Augusta National Golf Course during Masters week. The only thing I knew about their recipe was that they used bell peppers instead of pimentos. I figured the rest out on my own. My family devours it every time I make it. Serve this with crackers, or spread it on bread for a tasty sandwich.

Provided by Kathie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 4h15m

Yield 16

Number Of Ingredients 4

1 (16 ounce) package shredded sharp Cheddar cheese
¾ cup mayonnaise
½ cup diced roasted red bell peppers
2 teaspoons Worcestershire sauce

Steps:

  • Blend the shredded cheese with the mayonnaise in a bowl. Stir in the roasted peppers and the Worcestershire sauce and blend thoroughly. Cover, and chill for at least 4 hours or overnight.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 1.2 g, Cholesterol 33.3 mg, Fat 17.5 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 263.7 mg, Sugar 0.5 g

Tips:

  • Choose the ripest and freshest red peppers for the best flavor.
  • Roast the red peppers over an open flame until the skin is charred and blistered. This will help to enhance their smoky flavor.
  • Remove the charred skin from the peppers once they are cool enough to handle. This will help to create a smooth and creamy spread.
  • Use a food processor or blender to puree the roasted red peppers until they are smooth and creamy.
  • Season the roasted red pepper spread with salt, pepper, garlic, and lemon juice to taste.
  • Serve the roasted red pepper spread as a dip with crackers, bread, or vegetables. It can also be used as a sandwich spread or as a topping for pizza or pasta.

Conclusion:

Roasted red pepper spread is a delicious and versatile dish that can be enjoyed as a dip, spread, or topping. It's easy to make and can be tailored to your own personal taste preferences. So next time you're looking for a tasty and healthy snack or appetizer, give roasted red pepper spread a try!

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