Roasted Red Pepper Spread {Low-Carb, Keto & Primal}

In just a few minutes you can whip up a batch of my Roasted Red Pepper Spread and transform every day snacks into a gourmet delight!

Smoky, sweet and creamy, this is the perfect compliment to cut up vegetables or a spread on a sandwich. I especially love it on tops of cucumber rounds and topped with extra fresh chives.

If you allow the mixed spread to chill completely in the refrigerator for a few hours, it can be rolled into a traditional cheese ball or log shape, coating the outside with almonds. Perfect for an appetizer before a special celebratory or holiday meal!

Roasted Red Pepper Spread {Low-Carb, Keto & Primal}

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Servings: 8 servings (2 tablespoons each)

Ingredients

• 8 ounces Cream Cheese
• 2 pieces Roasted Red Peppers (jarred or homemade) roughly 60 grams
• 2 tablespoons olive brine
• 1/8 teaspoon Paprika
• 1 pinch Crushed Red Pepper Flakes
• 1/3 cup blanched, slivered almonds
• 2 tablespoons Fresh Chives, chopped or 1 tablespoon dried chives

Instructions

• Using your food processor, process cream cheese until smooth.
• Add roasted red peppers, paprika, olive brine and crushed red pepper flakes, process until well combined and peppers chopped into the cream cheese finely.
• Add chives and pulse to combine.
• Transfer to a ramekin or jar and top with almonds. Chill 1+ hour before serving.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!