Roasted Red Pepper Spread

Why bother buying store bought dips and spreads when you can make your own at home? I'll give you two reasons why you should be making your own: it's cheaper and healthier. This spread is a twist on roasted red pepper hummus, without the chickpeas. It's a much simpler version with fewer ingredients, but just as much flavor! Use this spread as a dressing for salads, topping for fish, spread on wraps, or simply as a dip with your favorite veggies.

               

Preheat your oven to 450 degrees. Roast one whole bell pepper for 40 minutes, turning once halfway through. Remove from the oven and let it cool. Then cut lengthwise and remove the seeds and skin. 

                

Take this time to mince your garlic- prepping garlic in advance enhances its anti-cancer and cardiovascular benefits. Blend your roasted pepper in a blender or food processor until smooth. Add in your olive oil, chopped onion and minced garlic. Finally, season with salt, pepper, and cayenne pepper. Cover and chill in the fridge for 25 minutes and enjoy! For a thicker consistency, use a second roasted pepper.

                 

Makes 3/4 Cup

Recipe:

1 Bell Pepper

1/4 Cup Red Onion, Chopped

1 Garlic Clove, Minced

1/4 Tbsp Olive Oil

Season to taste with salt, pepper, and cayenne

*Roast whole pepper in 450 degree oven for 40 minutes, turning halfway through