Roasted Red Pepper Spread

• 15 ounces, weight Roasted Peppers, Drained
• 2 Tablespoons Light Olive Oil
• 2- 1/2 Tablespoons Chopped Parsley
• 1 Tablespoon Fresh Lemon Juice
• 2 teaspoons Capers, Drained
• 1 clove Garlic, Mashed Or 2 If You Love Garlic
• 1 pinch Kosher Salt
• 1 pinch Black Pepper

1. If you are using purchased peppers, which I have done with success many times, you really need to make sure your peppers are as dry as you can get them.
2. Squeeze them a bit then blot dry with paper towels.
3. Combine all ingredients in your food processor bowl.
4. Pulse until incorporated, stopping occasionaly to scrape down the bowl.
5. Taste and adjust the seasoning to your liking.
6. This will keep in a sealed container for 5 days.
7. Serve at room temperature with freshly sliced French baguette rounds, crudites, Parmesan toasts or Stone Wheat Crackers.
8. Hope you enjoy it as much as I do!

peppers, light olive oil, parsley, lemon juice, capers, clove garlic, kosher salt, black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-red-pepper-spread/ (may not work)