- 1 (12 ounce) jar roasted red bell peppers, drained
- 1 teaspoon minced garlic
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
- Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.
04/13/2018
recipepes.com
Best Roasted Red Pepper Spread, recipe
PT15M
PT1H
5
455 calories