- 1 stick (1/2 cup) unsalted butter, softened
- 1 packet of Splenda (or more, to taste)
- 1 cup roasted red pepper (make your own, or take the easy way out and buy it in a jar)
- dash of salt
Place all the ingredients into a mini food processor or into a container that you can use with your handheld immersion blender. Blend until smooth, but stop before you annihilate all the little flecks of the red peppers. Chill. Serve.
This can be used on rolls, but I like it best on steaks, chicken, and even grilled vegetables. Isn’t it pretty?
Don’t be Irma Impatient and microwave the butter. Melting is not what you want. You want softening. Okay, fine. You can microwave it a teensy bit if you’re really in a hurry. Try 8 or 10 seconds. Show some restraint, please. Back away from the microwave.
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