Low Sodium Roasted Red Pepper Spread

Elevate your snacking and entertaining with this flavorful Low Sodium Roasted Red Pepper Spread. Packed with smoky roasted red bell peppers, nutty toasted almonds, fragrant fresh basil, and a zing of lemon juice and red wine vinegar, this recipe proves you don’t need extra salt to achieve bold, vibrant flavors. Perfectly smooth and creamy, thanks to a quick whirl in the food processor, this spread is both heart-healthy and irresistibly delicious. Ready in under an hour, it's ideal for spreading on crusty bread, pairing with crunchy veggies, or complementing grilled meats. This wholesome dip is a must-try for fans of Mediterranean-inspired dishes looking for a lighter, low-sodium option.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 450°F (232°C).

Step 2

Wash and dry the red bell peppers. Place them on a baking sheet lined with foil.

Step 3

Roast the red bell peppers in the preheated oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.

Step 4

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.

Step 5

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.

Step 6

After the peppers have steamed, peel off the charred skins, remove the stems, seeds, and membranes.

Step 7

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.

Step 8

Blend the mixture until smooth and creamy. Taste the spread and adjust the seasoning if necessary.

Step 9

Transfer the spread to a serving dish or store it in an airtight container in the refrigerator for up to a week.

Step 10

Serve the low sodium roasted red pepper spread with fresh bread, crackers, or as an accompaniment to grilled meats or vegetables.

Nutrition Facts

Serving size	(630.6g)

Amount per serving	% Daily Value*
Calories	872.7

Total Fat 71.5g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 19.5mg	0%
Total Carbohydrate 45.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 19.7g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 204.8mg	0%
Iron 5.1mg	0%
Potassium 1535.7mg	0%

*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.

Source of Calories

Fat: 71.9%

Protein: 7.9%

Carbs: 20.2%