Roasted Veggie Spread

22  Ratings
  • 15 min prep
  • 1 hr 15 min total
  • Makes 16 servings, 2 Tbsp. spread and 5 crackers each.


Roasted Veggie Spread Recipe

Ingredients

  • 1 jar (7.5 oz.) roasted red peppers, well drained
  • 1 Tbsp. olive oil
  • 1 lb. fresh asparagus spears, trimmed, roasted
  • 1 clove garlic
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. each salt and black pepper
  •  RITZ Crackers

Instructions

  • Process  all ingredients except crackers in food processor until blended.
  • Refrigerate  1 hour.
  • Drain  in strainer to remove excess liquid before serving with crackers.

Recipe Tips

Serving SuggestionServe with TRISCUIT Crackers and/or WHEAT THINS Big Snacks.

Make AheadPrepare recipe as directed. Refrigerate up to 24 hours. Drain before serving.

Special ExtraReserve a few roasted asparagus spear tips to use as a garnish for this flavorful spread.

164840

Nutrition Information

Makes 16 servings, 2 Tbsp. spread and 5 crackers each.
  • Generally Nutritious

Carb Choices

1

Diet Exchange

1 Starch + 1/2 Fat

Nutrition Notes

The roasted peppers and fresh asparagus team up to provide a good source of vitamin A in these tasty vegetable-topped crackers.

Nutrition per serving:

    • Calories 100 
    • Total fat 5 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
    • Sodium 180 mg
    • Carbohydrate 11 g
    • Dietary fiber 1 g
    • Total sugars 2 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 10 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

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