Roasted Red Pepper Sauce (No-Cook!)
A no-cook roasted red pepper sauce made by blending softened cream cheese with roasted red peppers, smoked paprika, garlic, cayenne, and salt. Chill to firm up and meld flavors before serving.
Servings: 12 servings
Ingredients
Ingredients
- 12 ouncescream cheese
- 12 ouncesroasted red peppersdrained and dried
- 1 teaspoonhot smoked paprika
- 1 clovegarlic
- 1/4 teaspooncayenne pepper
- 3/4 teaspoonsalt
Instructions
Instructions
- Remove 12 ounces cream cheese from the refrigerator and let sit at room temperature 20–30 minutes until softened.
- Drain and pat dry 12 ounces roasted red peppers (drained and dried); roughly chop the peppers so they process evenly.
- Peel and roughly chop 1 clove garlic.
- Place the softened cream cheese, chopped roasted red peppers, 1 teaspoon hot smoked paprika, the chopped garlic, 1/4 teaspoon cayenne pepper, and 3/4 teaspoon salt into a food processor.
- Pulse and then process until completely smooth, stopping to scrape down the sides with a spatula as needed (about 30–60 seconds).
- Transfer the sauce to a container, cover, and refrigerate at least 30 minutes to firm and allow flavors to meld before serving.
Equipment
- Food Processor
- Spatula
- Container
- Refrigerator
Notes
Notes
If making roasted red peppers at home
, a drained 12-ounce jar equals about 1 extra-large roasted red pepper.
Roasted Red Pepper Pasta Sauce:
Use this thick spreadable dip as a creamy pasta sauce by adding 1/4 – 1/2 cup water to the sauce before stirring it into pasta or raw zoodles.
If making roasted red peppers at home
, a drained 12-ounce jar equals about 1 extra-large roasted red pepper.
Roasted Red Pepper Pasta Sauce:
Use this thick spreadable dip as a creamy pasta sauce by adding 1/4 – 1/2 cup water to the sauce before stirring it into pasta or raw zoodles.