Roasted Sweet Red Pepper Spread
A great appetizer for those who are counting their calories.
Servings: 12 servings (¼ cup)
Ingredients
- Two 12-ounce jars roasted red peppers, drained
- One 16-ounce can tomato paste
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 2 tablespoons granulated white sugar
- 1 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- assorted crackers, for serving
Instructions
- Place roasted peppers in blender or food processor. Cover; blend or process until finely chopped. Add tomato paste, thyme, olive oil, sugar, garlic, salt, ground red pepper, and salt. Cover; blend or process until nearly smooth. Serve at once or cover and chill up to 1 week.
- Serve with assorted crackers or veggies.
Nutrition
Serving: 1serving (¼ cup) | Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1463mg | Potassium: 473mg | Fiber: 2g | Sugar: 7g | Vitamin A: 968IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 2mg