Creamy Red Pepper Veggie Dip Food

CREAMY RED PEPPER VEGGIE DIP

Steps:

• In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

CREAMY RED PEPPER DIP

Steps:

• In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.

CREAMY POTATO AND ROASTED RED PEPPER DIP

Steps:

• Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it.
• Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve.
• Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve.
• When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed.
• Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.

ROASTED RED PEPPER DIP

Steps:

• In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

RED PEPPER AND GARLIC DIP FOR VEGETABLES

Steps:

• With a food processor running, drop the garlic through the feed tube and mince. Scrape down sides of bowl.
• Add roasted pepper, vinegar and cayenne and process until mixture is almost smooth.
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined.
• Scoop mixture into a small bowl.
• Mix in remaining 1/4 cup mayonnaise.
• Season to taste with salt and pepper.
• Cover and refrigerate at least 30 minutes.
• Put dip in center of a serving platter and surround with assorted fresh vegetables.
• Scoop! Enjoy!

RED PEPPER DIP

Steps:

• Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
• Process until the mixture is thoroughly pureed.
• Pour the mixture into a bowl and chill until needed.

CREAMY RED PEPPER DIP

Steps:

• Process ingredients in food processor until peppers are finely chopped and mixture is blended. Spoon into bowl.
• Refrigerate 1 hour.

CREAM CHEESE AND RED PEPPER DIP

Steps:

• Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
• Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
• Slice the peppers thinly.
• Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
• Place peppers on top of the cream cheese.
• Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.