Green Pepper Dip Food

JALAPENO POPPER DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

CREAM CHEESE PEPPER DIP WITH BAGUETTE CHIPS

Steps:

• In medium bowl, mix all ingredients except baguette chips. Cover and refrigerate 15 minutes.
• Serve dip with baguette chips.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

STUFFED PEPPER DIP

Steps:

• In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.
• Add the garlic, and the green and red bell peppers. Stir into the beef and onions and cook for 5 minutes.
• Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper. Stir to combine.
• Turn off the heat and allow the mixture to cool for 20 minutes. While you are waiting, preheat your oven to 350 degrees.
• Once the mixture has cooled, ,stir in three cups of the shredded cheese.
• Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.
• Bake for 30 minutes. Serve with corn chips.

BELL PEPPER DIP

Steps:

• Mix all ingredients except peppers in medium bowl until blended.
• Stir in peppers.
• Refrigerate 1 hour.

ROASTED RED PEPPER AND GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

BELL PEPPER DIP

Steps:

• Uncooked Version: Cut peppers, garlic and onions for easy blending.
• Add olive oil and seasonings to blender and puree.
• (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
• Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
• Cube or dice peppers and onion and chop garlic.
• Heat olive oil, onion and garlic in saute pan until just beginning to brown.
• Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
• Place contents in a blender or food processor and puree.
• Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
• Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
• Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
• To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
• Refrigeration keeps dish approximately 4 days.

BLACK BEAN, GREEN PEPPER, AND RED ONION DIP

Steps:

• In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
• While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.

GREEN PEPPER DIP

Steps:

• Mix cream cheese, pepper, and onion.
• In saucepan, combine next four ingredients.
• Stir over medium heat until thick.
• Cool.
• Mix into cheese mixture with blender or mixer.

CREAM CHEESE AND PEPPER JELLY

Steps:

• Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.