Roasted Red Pepper Spread

I made this for lunch for Jessica and Shannon. If I wasn’t already full from my other two dishes, I would have ate more of the dip. The taste of this spread is really good, I love it, and I love roasting peppers.

[100% organic]

  • 1 large roasted red pepper
  • 2 garlic cloves, coarsely chopped
  • 3 oz. cream cheese @ room temperature
  • 2 parsley sprigs
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • ¼ tsp paprika
  • ¼ tsp 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 stick it in the freezer for 30 minutes because it’s runny. Serve with slices of bread.

*Adapted from First Look, Then Cook.


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