Creamy Red Pepper Spread

Prep time: 5min
Total time: 10min
Serves: 16
1/2 cup
drained jarred roasted red peppers
125 mL
8 oz
plain-brick style cream cheese, room temperature
250 g
3 tbsp
red pepper jelly
45 mL
Per serving: 1/16 of the recipe
calories
65
fat
5 g
saturated fat
3 g
carbs
4 g
sugar
3 g
protein
1 g
cholestrol
20 mg
sodium
95 mg

Directions

  1. Place peppers on paper towel-lined plate. Gently pat dry to remove excess moisture. Place in food processor with cream cheese and red pepper jelly; process until smooth. Serve with crackers.