Roasted Red Pepper Sauce (No-Cook!)
This Roasted Red Pepper Sauce is SO EASY! Creamy, smoky, and no-cook, perfect for pasta, sandwiches, or dipping veggies.
Equipment
- Blender or Food Processor
- Measuring cups and spoons
- Spatula
- Storage container
Ingredients
- 12 ounces cream cheese
- 12 ounces roasted red peppers drained and dried
- 1 teaspoon hot smoked paprika
- 1 clove garlic fresh
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
Instructions
- Start by measuring out your cream cheese, roasted red peppers, and spices. Make sure the roasted red peppers are well-drained and dried to prevent a watery sauce.
- In your blender or food processor, combine the cream cheese, roasted red peppers, hot smoked paprika, garlic, cayenne pepper, and salt.
- Blend on high until all ingredients are fully incorporated and the sauce is smooth. You may need to stop and scrape down the sides to ensure everything is mixed well.
- Give the sauce a taste. You can adjust the seasoning by adding more salt, cayenne, or smoked paprika according to your preference.
- Transfer the sauce to an airtight container if you’re not using it immediately. It can be stored in the refrigerator for up to a week. If you’re ready to serve, enjoy it right away on your favorite dishes!
Notes
- Drain roasted red peppers thoroughly to avoid a watery sauce.
- Adjust cayenne pepper carefully to control heat level.
- Use room temperature cream cheese for easier blending and smoother texture.
- Store sauce in an airtight container in the fridge for up to a week or freeze in ice cube trays for longer storage.
- Experiment with additional spices like oregano, basil, or balsamic vinegar for varied flavor profiles.