Hot Roasted 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.

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.

ROASTED RED PEPPER DIP

Steps:

• Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

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.

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.

ROASTED RED PEPPER DIP

Steps:

• Mix all ingredients together and spread in a shallow, oven-proof dish.
• Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
• Serve warm with your favorite crackers or chips.

SUNSET FOODS' ROASTED RED PEPPER DIP

Steps:

• Place peppers in blender; puree.
• Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
• Slowly add oil while blender is running.
• The dip can be refrigerated in an airtight container for up to 4 days.
• Return to room temperature before serving.
• Serve with vegetables, crostini or pita crisps.
• *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
• **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

SARAH'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
• Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
• Refrigerate until ready to serve.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Steps:

• Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
• Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
• Serve hot with crackers or vegetables.

HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN

Steps:

• On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
• When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
• In a blender, combine cashews and water and blend until smooth 2-3 minutes.
• Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
• Add the blended mixture to the skillet, and fold to combine.
• Cook until artichoke mixture is heated through and somewhat thickened.
• Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
• Served with sliced and toasted bread of your choice.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
• Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
• Pour mixture into a slow cooker.
• Sprinkled the remaining mozzarella on top.
• Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

ROASTED RED PEPPER DIP II

Steps:

• In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.