Low Sodium Roasted Red Pepper Spread
Elevate your appetizers and snacks with this vibrant Low Sodium Roasted Red Pepper Spread! Packed with smoky roasted red bell peppers, toasted almonds, fresh basil, and a touch of zesty lemon juice, this wholesome spread is a deliciously heart-healthy alternative to traditional dips. With bold flavors enhanced by paprika and a hint of red wine vinegar, this easy recipe is perfect for those seeking low sodium options without sacrificing taste. A quick roast in the oven and a whirl in the food processor create a creamy and versatile condiment that pairs beautifully with fresh bread, crackers, or grilled meats and vegetables. Ready in under an hour, this flavorful spread is ideal for meal prepping or entertaining, offering a nutritious twist to your favorite dishes!
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Recipe Information
Ingredients
- 4 red bell peppers
- 2 garlic cloves
- 0.5 cup unsalted almonds
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 0.25 cup fresh basil leaves
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 tablespoon red wine vinegar
Instructions
Preheat the oven to 450°F (232°C).
Wash and dry the red bell peppers. Place them on a baking sheet lined with foil.
Roast the red bell peppers in the preheated oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap to trap the steam and let them sit for 10 minutes. This will help to loosen the skins.
Meanwhile, in a dry skillet over medium heat, toast the unsalted almonds for about 5-7 minutes until lightly golden, stirring frequently to prevent burning.
After the peppers have steamed, peel off the charred skins, remove the stems, seeds, and membranes.
In a food processor, combine the peeled roasted red peppers, toasted almonds, garlic cloves, fresh lemon juice, olive oil, fresh basil leaves, ground black pepper, paprika, and red wine vinegar.
Blend the mixture until smooth and creamy. Taste the spread and adjust the seasoning if necessary.
Transfer the spread to a serving dish or store it in an airtight container in the refrigerator for up to a week.
Serve the low sodium roasted red pepper spread with fresh bread, crackers, or as an accompaniment to grilled meats or vegetables.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 19.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
