Roasted Red Pepper Sauce (No-Cook!)
A no-cook roasted red pepper sauce made by pureeing softened cream cheese with roasted red peppers and spices. Chill to firm and let flavors meld before serving.
Equipment
- Food Processor
- Spatula
- Paper Towels
- container
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 the cream cheese from the refrigerator and let it soften at room temperature for about 20–30 minutes so it blends easily.
- If the roasted red peppers are not fully drained and dried, drain any liquid and pat them dry with paper towels.
- Peel the garlic clove and roughly chop or crush it so it blends evenly.
- Add the softened cream cheese, drained roasted red peppers, hot smoked paprika, chopped garlic, cayenne pepper, and salt to a food processor.
- Puree until smooth, stopping once or twice to scrape down the sides with a spatula so everything is evenly incorporated (about 30–60 seconds, depending on your machine).
- Transfer the sauce to a container, cover, and chill at least 30 minutes to firm and let the flavors meld before serving.
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.