Easy Red Pepper Dip Food

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.

MARY'S ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER DIP

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.

EASY RED PEPPER DIP

Steps:

• In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
• Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.

CHICKPEA & RED PEPPER DIP

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
• Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
• Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
• Remove from oven and set aside to cool.
• Place all ingredients - including the oil from the pan - into a food processor. Blend for a couple of minutes until totally smooth.
• Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

ROASTED RED PEPPER BEAN DIP: EASY RECIPE

Steps:

• Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed.
• Add the beans, and pulse until dip is creamy and spreadable.
• Serve chilled.

WHITE BEAN AND ROASTED RED PEPPER DIP

Steps:

• Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
• Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

ROASTED RED PEPPER DIP I

Steps:

• In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
• Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

EASY LOW FAT ROASTED RED PEPPER DIP

Steps:

• Puree all ingredients in a food processor until smooth.
• Chill for at least an hour.
• Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.