Description
A colorful and flavorful creamy bell pepper spread that’s quick to make and perfect for appetizers.
Ingredients
Scale
- 3 red bell peppers
- 150 g cream cheese
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for decoration
Instructions
- Preheat your oven to 200 degrees Celsius.
- Rinse the bell peppers, slice them in half, and remove the seeds and white membrane. Place them skin-side up on a baking tray and drizzle a little olive oil on top. Roast for 20-25 minutes until charred.
- Once roasted, place the peppers in a plastic bag or cover with plastic wrap for about 10 minutes to help the skin peel off easily.
- After cooling, peel the skin off the peppers.
- In a food processor, blend the peeled peppers with chopped garlic, cream cheese, olive oil, balsamic vinegar, salt, and pepper until smooth and creamy.
- Pour the spread into a bowl and garnish with fresh basil leaves. Serve with toasted bread, crackers, or veggies.
Notes
Store any leftover spread in the fridge for up to three days or freeze in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: bell pepper, appetizer, spread, creamy, quick recipe