Roasted Red Pepper Spread

When served with crisp raw vegetables, this spread might more appropriately be called a dip. But we adore it spread on Parmesan Garlic Toasts, too. The flavors mellow if this is made a day ahead of time.


  • 2 red peppers, halved, seeded and deveined
  • 1 tablespoon olive oil
  • 1/2 pound cream cheese
  • 1/4 cup sour cream
  • 1/2 red onion, coarsely chopped
  • 4 drops Tabasco sauce
  • 1/4 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper
  • 2 tablespoons finely chopped chives
  • Assorted raw vegetables, Parmesan Garlic Toasts or crackers

1. Preheat the broiler. Place the pepper halves directly on a broiler tray pan and spoon the olive oil over them. Broil, turning often, until the skins are charred. Transfer to a small paper bag and fold to seal. Set aside to cool inside the bag. When cool, rub the charred skin from the peppers and cut them into fine dice. Transfer to a bowl.

2. Put the cream cheese, sour cream, onion, Tabasco sauce, Worces-tershire sauce and cayenne in the bowl of a food processor fitted with the plastic or metal blade and process until smooth. Scrape the mixture into the bowl with the peppers. Add the chives and mix well. Cover and refrigerate for at least 1 hour.

3. Let the spread come to room temperature before serving. Serve with raw vegetables, Parmesan Garlic Toasts or crackers.
Serves 6

Pantry Suggestions:
Roasted Red Pepper Spread-this can be made ahead of time and will keep for up to 4 days in the refrigerator. Use it spread on sandwiches, crackers or cocktail bread.

From Sunday Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books

[More Summer Recipes]

...Published: 1999