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

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

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.