Pepper Spread Appetizer

This appetizer spread comes together in the food processor in about two minutes. Roasted red peppers blended with cream cheese, oil-packed sun-dried tomatoes, Vidalia onion, garlic, cilantro, and cumin make a smoky, tangy spread with surprising depth.

Roasted red peppers bring the sweetness and smokiness that anchors the whole thing. Sun-dried tomatoes add a chewy, concentrated burst of tomato intensity that fresh tomatoes can’t match. Together they create a deep red spread with serious flavor from every corner.

Cumin is the unexpected player here. Just half a teaspoon adds an earthy warmth that shifts this from a generic pepper dip into something with a Southwestern edge. The cilantro reinforces that direction with its bright, herbal kick.

Three tablespoons of cream cheese and three of olive oil give the spread body and a smooth, scoopable texture. It’s rich enough to feel indulgent but not so heavy that it weighs down a cracker.

Kitchen Tips

• Use jarred roasted red peppers for convenience, or char your own over a gas flame for a smokier flavor.
• Drain the sun-dried tomatoes of excess oil before processing. Too much oil makes the spread runny.
• Process until smooth or leave it slightly chunky depending on your preference. Both work well.
• Chill for at least an hour before serving. The flavors tighten up and the spread thickens as it cools.

Variations

• Add a pickled jalapeño to the processor for a spicy version.
• Swap the cilantro for fresh basil for a more Mediterranean profile.
• Stir in crumbled feta after processing for a chunkier, saltier spread.