ROASTED RED BELL PEPPER OLIVE SPREAD ... APPETIZER

This spread has to be my all time favorite to serve during the holidays. :)

ROASTED RED BELL PEPPER OLIVE SPREAD

1 – 8 oz. package cream cheese, not softened

1/3 Cup roasted red bell peppers

Dash pepper

1 tsp. minced garlic

2 – 2.2 oz. can sliced ripe olives, well-drained

2 Tbsp. chopped fresh basil ( I usually add a pinch more because I love sweet basil )

Cucumbers and zucchini


1. In food processor fitted with metal blade, process cream cheese, bell peppers, garlic, and pepper until blended and smooth.

2. Remove blade from processor and stir in olives and basil by hand. Transfer to serving dish and chill until firm. *

3. Refrigerate till serving time.

4. Serve with crackers, crostini ( crostini are my favorite to use) or thick slices of zucchini or cucumbers

* if you mix the olives in by using the food processor, it will turn the whole spread an ugly grey color. Trust me ... I learned that the hard way.


ROAST RED BELL PEPPERS

An easy way to roast red peppers is to first cut them in half, remove seeds and scrape out white membrane on inside of pepper. Flatten pepper on a broiler pan and broil pepper skin side up until blackened (10-12 minutes). Remove pepper and place in a plastic sack until cool (15 minutes). Scrape off blacked skin with a knife and wipe off with a paper towel…do not run under water.

Hi Elphie and welcome to RC!

This sounds scrumptious, I love roasted red peppers. Thanks for sharing, I'll definitely be trying this one!!