Creamy Spinach And Red Pepper Dip Food

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
• Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
• Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Spoon pasta sauce mixture around edge of cream cheese mixture.
• Bake 18 to 20 min. or until dip is heated through.
• Top with basil.

SPINACH, ARTICHOKE AND RED PEPPER DIP

Steps:

• Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
• Cut the bread top and center into cubes and set aside.
• Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
• Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
• Serve with the bread cubes, baguette, crackers and crudites.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

CREAMY SPINACH AND RED PEPPER DIP

Steps:

• Mix all ingredients except crackers; cover.
• Refrigerate several hours or until chilled.
• Serve as a dip with the crackers.

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 CRUNCHY SPINACH DIP

Steps:

• Combine sour cream, mayonnaise and seasonings.
• Stir in onions, spinach, water chestnuts and red pepper.
• Cover; refrigerate a few hours to blend flavors.
• Serve with crisp vegetable dippers and assorted crackers or bread.
• Makes 3 1/2 cups.

CREAMY SPINACH DIP

Steps:

• In food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted red bell pepper and Parmesan and mix by pulsing until creamy.
• Put the mixture in a microwave safe dish of 6 cups (1.5 L).
• Add spinach and mix.
• Cover with a plastic wrap (leave a little side opened to allow steam to escape).
• Microwave on HIGH power for 7 minutes or until the dip is hot and boiling in the sides.
• Mix well.
• Serve hot or warm.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

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.