MARY'S ROASTED RED PEPPER DIP
This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g
HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
- In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.
SKILLET CHEESY ROASTED RED PEPPER DIP
Skillet Cheesy Roasted Red Pepper Dip served on crackers, baguettes, or even with chips is the perfect appetizer for any gathering or game day party.
Provided by Ned Adams
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°.
- On medium-high, heat the cast iron skillet.
- Once hot, add the crumbled bacon and cook until nearly done; about 3 minutes.
- Add the onions to the bacon and continue cooking until they begin to soften; about 2 minutes
- Drain any bacon renderings and place on medium-low.
- Add the cream cheese, stir until melted, fully incorporating the bacon and onions.
- Stir in the mayonnaise, mustard, garlic, salt, pepper to the creamy bacon and onions.
- Stir in the roasted red peppers and 2 tsp. parsley.
- Slowly mix in the cheddar cheese and ¾ of the pepper jack cheese.
- Once the mixture has a melted and combined, sprinkle the remaining pepper jack cheese on the top.
- Sprinkle the remaining parsley on top of the cheese.
- Bake for 25 minutes.
- Turn broiler on and place under boiler for about 2 minutes or until it's golden brown.
- Remove from oven and serve immediately with crackers, baguettes, or chips.
Nutrition Facts : Calories 386 kcal, Carbohydrate 7 g, Protein 15 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 84 mg, Sodium 1351 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED RED PEPPER DIP
Steps:
- In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
- Blend it all together until it's smooth and creamy.
- Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.
Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 1636 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.
ROASTED RED PEPPER DIP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 1 cup (serving size 1/4 cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
- Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
RED PEPPER CHEESE DIP
Chopped chives and red peppers give this dip a festive appeal. Also appealing: a base made from whipped cream cheese cuts down on prep time.
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield Makes 16 servings, 2 Tbsp. dip and 19 crackers each.
Number Of Ingredients 5
Steps:
- Mix cheeses, red peppers and chives until well blended; cover.
- Refrigerate at least 1 hour to allow flavors to blend.
- Serve as a dip with crackers.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC
"Ready, Set, Cook! Contest Entry" Great way to get veggies and protein in your children's diet.
Provided by rjrjsr
Categories Black Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
- Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
- Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
- Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
- Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
- Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 34.1, Sodium 179, Carbohydrate 31, Fiber 9.1, Sugar 3.5, Protein 13.9
CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS
If you like your Mexican dip to be easy, cheesy and studded with roasted red peppers, this 10-minute recipe is for you! And 17 of your best friends.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 2-1/3 cups or 18 servings, about 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Mix all ingredients in medium microwaveable bowl.
- Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
- Serve hot with assorted cut-up fresh vegetables.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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