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.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Cook's note:

Roast red peppers by preheating an outdoor grill for high heat and lightly oil the grate. Lightly brush red peppers with olive oil. Place red peppers on the hot grill, turning often, until charred and peppers are softened, 5 to 7 minutes. Remove from heat and cool. Peel, seed, and chop peppers.

Nutrition Facts

58 calories; protein 0.5g 1% DV; carbohydrates 2.9g 1% DV; fat 5.1g 8% DV; cholesterol 5.3mg 2% DV; sodium 236.9mg 10% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2012
I used Trader Joe's roasted red peppers in a jar and followed the recipe instructions to the letter. When first blended this was just pure liquid. I added a little more mayonnaise (which I really didn't want to do because I was adding fat) and it thickened a little. At least in my mind the problem is the name of this recipe because it's too runny to use as a spread or even a dip. It should be "Roasted Red Pepper Sauce" not "...Spread." On the other hand what I ended up with is a nicely-flavored sauce. If I were to make this again using roasted peppers in a jar I'd blot the peppers with paper towels or use a salad spinner to remove as much water as possible. If you roast your own peppers you may not have this problem. In spite of the consistency issue it does taste yummy. Read More
(11)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/11/2012
I used Trader Joe's roasted red peppers in a jar and followed the recipe instructions to the letter. When first blended this was just pure liquid. I added a little more mayonnaise (which I really didn't want to do because I was adding fat) and it thickened a little. At least in my mind the problem is the name of this recipe because it's too runny to use as a spread or even a dip. It should be "Roasted Red Pepper Sauce" not "...Spread." On the other hand what I ended up with is a nicely-flavored sauce. If I were to make this again using roasted peppers in a jar I'd blot the peppers with paper towels or use a salad spinner to remove as much water as possible. If you roast your own peppers you may not have this problem. In spite of the consistency issue it does taste yummy. Read More
(11)
Rating: 5 stars
06/21/2014
So after reading the one review here I added about 4-5 oz of cream cheese for thickness and since I was out of garlic gloves I used granulated. But the reviews I got for the dip were raving. I used a mix of red and orange mini bell peppers and over roasted them then blended it all together. Definitely will make again most likely with a few tweaks here and there since I am incapable of following a recipe exactly. Read More
(3)
Rating: 5 stars
04/09/2020
very tasty! love the vibrant color! Read More
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Rating: 4 stars
04/02/2016
It was very liquid so I added a half a block of cream cheese and it is wonderful! Served it on wheat crackers and with carrot slices. Loved it! Read More
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