Gooey Roasted Red Pepper Dip Food

HOT ROASTED RED PEPPER DIP

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.

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:

• 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.

20 BEST ROASTED RED PEPPER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

ROASTED RED PEPPER AND GOAT CHEESE DIP

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.

SMOKED RED PEPPER DIP WITH GRILLED CRUDITE

Steps:

• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
• Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
• When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.

GOOEY ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350°F. Mix all ingredients and place in a baking dish. Bake 25-30 minutes until bubbly and golden brown. Serve hot with Japelpeno Jack or Everything Pretzel Crisps.

RED PEPPER DIP

Steps:

• Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

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.

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:

• 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.

GOOEY ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350°F Mix all ingredients and place in a baking dish.
• Bake 25-30 minutes until bubbly and golden brown. Serve hot with Jalapeño Jack or Everything Pretzel Crisps®.