Spicy Roasted Red Pepper Spread



Try this tangy, easy-to-make spread on a variety of whole-grain crackers. If large crackers aren't available, use 16 smaller ones. Top the crackers with a swirl of red pepper spread as a colorful starter for Chicken Provencal

  • 1/4 lb reduced-fat silken tofu
  • 1/3 cup jarred roasted red bell peppers, drained.
  • 10 pitted Kalamata olives
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 8 large whole-wheat crackers

In a food processor or blender, combine the tofu, roasted red peppers, olives, olive oil, cumin, and cayenne. Process to a puree, scraping down the sides of the work bowl once. Transfer to a serving bowl. Serve immediately with the crackers, or cover and refrigerate for up to 24 hours.

No comments: