Ham & Red Pepper Spread

November/December 2010

Your rating: None Average: 3.1 (32 votes)

Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.

Makes: 2 cups

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  • 1 1/2 cups diced ham (about 8 ounces)
  • 1 cup diced roasted red peppers
  • 1/2 teaspoon smoked paprika (see Note)
  • 1 tablespoon sherry vinegar
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup chopped fresh parsley


  1. Pulse ham, peppers, paprika and vinegar in a food processor until the ham is finely chopped. Transfer the mixture to a medium bowl. Add cream cheese and parsley. Stir until smooth.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Note: Look for smoked paprika in large supermarkets with other spices and at


Per 2-tablespoon serving: 72 calories; 3 g fat (2 g sat, 1 g mono); 18 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 6 g protein; 0 g fiber; 534 mg sodium; 114 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 medium-fat meat

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