Healthy Living Pesto Roasted Red Pepper Dip Food
ROASTED RED PEPPER AND PESTO DIP
Swirl in some basil pesto sauce to make perfectly creamy Roasted Red Pepper and Pesto Dip! Prep time for this tasty pesto dip is only 10 minutes.
Provided by My Food and Family
Categories Chips and Snacks
Time 2h10m
Yield 36 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 5
Steps:
- Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
- Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
- Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
LAYERED PESTO AND ROASTED RED PEPPER DIP
I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!
Provided by Pam-I-Am
Categories Cheese
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese to room temperature.
- Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
- Remove and place into a shallow bowl or plate.
- Clean out blender/food processor.
- Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
- Place red pepper mixture on top of the pesto mixture.
- Place in a the refrigerator to chill for 1 hour before serving.
- Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
- Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.
LAYERED PESTO AND RED PEPPER DIP
It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.
Number Of Ingredients 5
Steps:
- Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
- Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
- Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients except crackers.
- Spread into 9" pie plate.
- Bake 15 minutes.
- Cool 5 mins, serve warm with crackers.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
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