red pepper spread, app, dip

Roasted Red Pepper Spread

This holiday season was nice and mellow — even though I was running here, there and everywhere (per usual). For Christmas Eve, I prepared this delicious roasted red pepper spread. I paired it with burrata and Iggy’s bread. It was well-received, so I made it for a couple other holiday gatherings to follow.

I love the flavor of freshly roasted red peppers. Learn how to master it below.

Roasted Red Pepper Spread

Serves 8-10


  • 5 red bell peppers
  • 5 garlic cloves
  • 1/4 cup parmesan cheese
  • 5-8 basil leaves
  • sea salt
  • olive oil


  1. Slice the peppers in half and remove the seeds. Coat them in olive oil and place them on a baking sheet with outsides facing up. Add the garlic to the sheet as well. Place in the oven and set to a high broil.
  2. When the skin starts to blacken and bubble, remove from the oven and let cool
  3. Once cool, peel off the skin. Place the peppers and garlic in the food processor and chop. Add 1 Tbsp of olive oil, 1-2 tsp of sea salt, basil and the parmesan cheese. Blend until smooth. Serve chilled or warmed with bread and — my fav — burrata.


  1. Yum! Making a bunch of food tomorrow and may have to add this to my list.