Roasted Red Pepper Spread

As a youngster, I always felt fancy when I popped open a jar of roasted red peppers and added the vibrant strips to salads, soups, casseroles or tacos. That childhood affinity may be why I’m such a big fan of this roasted red pepper spread. Jarred peppers make this an easy recipe to throw together at a moment’s notice. Simply blend jarred peppers with olive oil, balsamic vinegar and a few spices, and you have a perfect party dip for pita chips, crackers or crudites. It also makes a great condiment: Serve this flavorful spread on sandwiches, or use it on roasted vegetables or eggs.

Ingredients for Roasted Red Pepper Spread

• Roasted sweet pepper strips: Jarred peppers make this a speedy recipe. Look for brands that offer whole peppers, as they hold up better than sliced ones. You can also use homemade roasted red peppers.
• Olive oil: Use your favorite extra virgin olive oil for this spread. It will give the dip a pleasant flavor and a health boost.
• Balsamic vinegar: Traditional balsamic vinegar comes from the Modena region of Italy, and is known for being thick, sweet and deeply colored thanks to more than a decade of barrel aging. When products labeled “balsamic” are made elsewhere, they don’t use the same production method, and the resulting vinegars are thinner and more sour. Italian balsamic is best for this dip.
• Sugar: A hint of granulated sugar rounds out all the flavors in the spread. If you’re avoiding processed sugar, it’s OK to skip it.
• Onion powder: Look for onion powder rather than granulated onion or onion flakes (though you can use any of them in a pinch). You could also substitute garlic powder or freshly grated or minced garlic, if you prefer.
• Salt and pepper: To balance the sweetness of the peppers and sugar, you’ll use the classic combo of salt and freshly ground pepper.

Directions

Step 1: Make the spread

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

Roasted Red Pepper Spread Variations

• Add smoke: Add smoked paprika, grated fresh garlic and perhaps a hint of toasted cumin. This variation would be perfect mixed with sour cream and used to dip potato chips.
• Add herbs: Mince dill, parsley, basil and oregano, and add them to the dip after blending it. For this version, you could use lemon juice and zest instead of balsamic vinegar.
• Add heat: Mix in a smidgen of your favorite hot sauce, a sprinkling of chili flakes or both. If you like things fiery, keep going until it’s as spicy as you’d like.
• Add texture: Add walnuts and bread crumbs for a spread that’s similar to Middle Eastern muhammara.

How to Store Roasted Red Pepper Spread

Store roasted red pepper spread in a glass container, like one with a snap-top lid or a screw-top jar. If you’d like, smooth the top of the spread, then add a thin layer of olive oil. It will keep the dip fresh.

How long does roasted red pepper spread last?

Roasted red pepper spread will last for up to four days in the fridge

Roasted Red Pepper Spread Tips

How do you make roasted red peppers from scratch?

To make homemade roasted peppers for this spread, heat your oven to 500°F, place the peppers on a baking tray, and cook them for about 20 minutes, turning them every few minutes. Put the peppers in a bowl and cover the bowl tightly with storage wrap for 5 to 10 minutes. Peel off and discard the charred pepper skins and scrape out the seeds.

How can you use roasted red pepper spread?

This condiment is excellent on sandwiches filled with Middle Eastern or Mediterranean ingredients, such as Lebanese street sandwiches or homemade gyros. (Our Test Kitchen suggests mixing it with your greens before adding it to sandwiches.) When it’s whipped with a bit of mayo, it’s also excellent on sourdough turkey melts and in tuna salad. Red pepper spread can be served as a dip for a crudites platter, combined with mustard and smeared on chewy, soft pretzels, or gently mixed into cooked scrambled eggs. Also, consider adding it to creamy twice-baked potatoes, swirling it into a favorite soup or mixing it into a grain bowl.