CREAMY POTATO AND ROASTED RED PEPPER DIP
This tangy potato dip is loosely based on the classic Greek skordalia and gets zip from a hefty dose of blanched garlic and fresh lemon juice. A quick roasted red pepper sauce is spooned into the middle of the potatoes to add even more flavor to this crowd-pleasing appetizer.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 4 cups
Number Of Ingredients 11
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
This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY RED PEPPER DIP
This flavorful dip looks so pretty served in sweet yellow pepper halves. It's great with fresh veggies.-Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1-1/2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
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
CREAMY ROASTED RED PEPPER DIP
Make and share this Creamy Roasted Red Pepper Dip recipe from Food.com.
Provided by southern chef in lo
Categories Peppers
Time 2h
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix cream and milk with electric mixer on medium speed until smooth. Blend in remaining ingredients.
- Refrigerate.
- Serve with crackers or assorted cut-up veggies.
Nutrition Facts : Calories 556.3, Fat 54, SaturatedFat 33.9, Cholesterol 170.6, Sodium 1101.5, Carbohydrate 7.4, Fiber 0.6, Sugar 0.3, Protein 12.8
ROASTED RED PEPPER DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.
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.
ROASTED RED PEPPER DIP
This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies.
Provided by Ms B.
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small food processor.
- Blend until smooth.
- Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.
Nutrition Facts : Calories 364.4, Fat 32.7, SaturatedFat 15.6, Cholesterol 83.3, Sodium 3738.3, Carbohydrate 14.1, Fiber 2.9, Sugar 3.5, Protein 6.8
GUILT FREE CREAMY ROASTED RED PEPPER & BASIL DIP (LOW FAT)
This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time.
Provided by Sarah_Jayne
Categories Peppers
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
- Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
- Stir in the sweet red pepper mixture and combine well.
- Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
- Take out and serve or spread on a sandwich like normal mayo.
Nutrition Facts : Calories 59.9, Fat 1, SaturatedFat 0.2, Cholesterol 4.1, Sodium 276.3, Carbohydrate 10.1, Fiber 1.4, Sugar 7, Protein 3.2
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