Roasted Red Pepper Spread

  • Active Time 10m
  • Total Time 10m

1/2 cup

Spread this roasted red pepper mayonnaise on grilled chicken or grilled pork sandwiches. It is also quite good on grilled zucchini.


  • 1 roasted red pepper (see Ingredient Note)
  • 1/2 cup reduced-fat mayonnaise
  • 1 clove garlic
  • 1 tablespoon chopped scallions
  • 1 teaspoon tomato paste
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon ground cumin


Blot dry the roasted red pepper. Chop to a paste and stir into mayonnaise. Mash garlic to a paste and add to the mayonnaise along with scallions, tomato paste, lemon juice and cumin.

Ingredient Note: To oven-roast bell peppers:

1. Preheat oven to 450 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.

2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.

3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7859

nutrition information per serving

31 calories; 2g total fat; 1g total saturated fat; 0mg cholesterol; 131mg sodium; 3g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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