Layered Red Pepper Dip Food

FESTIVE FAVORITE LAYERED DIP

Steps:

• Mix first 3 ingredients; spread onto bottom of shallow 1-1/2-qt. bowl.
• Top with all remaining ingredients except crackers.
• Serve with crackers.

GRILLED RED PEPPER DIP

Steps:

• Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.

LAYERED ITALIAN DIP

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.

LAYERED RED PEPPER DIP

Steps:

• Spread hummus onto bottom of pie plate. Top with shredded greens.
• Combine remaining ingredients; spoon over greens.

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.

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.

LAYERED PESTO AND RED PEPPER DIP

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.

LAYERED PESTO AND ROASTED RED PEPPER DIP

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.

SEVEN-LAYER MEDITERRANEAN DIP

Steps:

• Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.

CREAMY RED PEPPER DIP

Steps:

• In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.

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.