Serves: 18
Total Calories: 61
1. Drain peppers. Pat dry with paper towels. Set aside.
2. In food processor combine parsley and garlic. Cover and process until combined. Add peppers and Parmesan cheese. Process until smooth. Gradually add cream cheese through feed tube, processing until combined.
3. Spoon into serving bowl. Garnish with parsley, if desired. Serve with crackers.
This Creamy Roasted Red Pepper Spread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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