Red Bell Pepper Dip Food

MUHAMMARA

Steps:

• Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
• Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
• Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
• Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
• Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
• Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
• Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
• Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
• Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
• Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
• Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
• Remove from oven and set aside to cool.
• Place all ingredients - including the oil from the pan - into a food processor. Blend for a couple of minutes until totally smooth.
• Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

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.

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.

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.

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.

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.

SNAPPY RED BELL PEPPER DIP WITH SHRIMP

Steps:

• With machine running, drop garlic cloves through feed tube of processor; chop finely. Add roasted peppers with their juices; purée until almost smooth. Add cream cheese and cumin; blend until smooth. Transfer to medium bowl. Mix in tomato, onions and jalapeño. Season with salt and pepper. Cover and refrigerate at least 4 hours and up to 2 days. Rewhisk before serving. Place dip in center of platter. Surround with shrimp and serve.

RED PEPPER AND ONION RELISH

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ROASTED RED PEPPER AND WALNUT DIP (MUHUMMARA)

Steps:

• Preheat the oven to 350 degrees F.
• Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
• Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
• Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

RED BELL PEPPER DIP

Steps:

• Combine all ingredients in a blender or food processor and blend until smooth.
• Chill for at least 2 hours and serve with tostados or tortilla chips.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP

Steps:

• Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
• Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

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.

LENTILS AND RED PEPPER DIP

Steps:

• In a skillet, softened bell peppers and garlic in oil. Add salt and pepper. Add chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until lentils are tender.
• In a food processor, reduce in a creamy puree. Adjust seasoning. Let cool. Cover and refrigerate until cold.
• Serve as a dip with grilled pita bread, veggies or as a garnish for sandwiches.

ROASTED RED BELL PEPPER AND GARLIC DIP

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

BELL PEPPER DIP

Steps:

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

SWEET RED BELL PEPPER DIP

Steps:

• Put diced peppers and vinegar in blender and pulse until smooth. Place in sauce pan, add sugar and salt. Simmer uncovered over low heat for 1 hr or unitl the consistancy of applesauce. Allow to cool slightly and pour half over each of 2 blocks of 8 oz of cream cheese.