Red Pepper N Cheese Dip Food

RED PEPPER CHEESE DIP

Steps:

• Mix cheeses, red peppers and chives until well blended; cover.
• Refrigerate at least 1 hour to allow flavors to blend.
• Serve as a dip with crackers.

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.

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.

CREAMY RED PEPPER VEGGIE DIP

Steps:

• In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

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.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• To roast peppers:.
• Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
• Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
• To make dip:.
• Place the red peppers, garlic and cheese in a food processor.
• Pulse until smooth.
• Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
• Place in a serving bowl; stir to make sure that the dip is homogenized.
• Cover and refrigerate for 2 hours.

CREAM CHEESE AND RED PEPPER DIP

Steps:

• Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
• Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
• Slice the peppers thinly.
• Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
• Place peppers on top of the cream cheese.
• Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

RED PEPPER CHEDDAR DIP

Steps:

• Blend all ingredients, excepts the bacon and scallions in a food processor until fairly smooth.
• Saute the bacon until crispy and drain.
• Reserve some of the bacon to use as a garnish, the stir the rest into the the cheese mixture.
• Chill for at least 1 hour.
• Just before serving, garnish with remaining bacon and scallions.
• Serve with favorite bread sticks, veggies, toasted baguettes, etc.

RED PEPPER DIP

Steps:

• Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
• Process until the mixture is thoroughly pureed.
• Pour the mixture into a bowl and chill until needed.

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
• Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
• Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Spoon pasta sauce mixture around edge of cream cheese mixture.
• Bake 18 to 20 min. or until dip is heated through.
• Top with basil.

CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS

Steps:

• Mix all ingredients in medium microwaveable bowl.
• Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
• Serve hot with assorted cut-up fresh vegetables.

RED PEPPER-CHEESE DIP

Steps:

• Preheat broiler.
• Cut bell pepper in half lengthwise and discard seeds and membranes; place peppers, skin sides up, on foil-lined baking sheet and flatten with your hand; broil 15 minutes or until blackened.
• Place in a zip-top bag and seal; let stand for 10 minutes, then remove peel.
• Reduce oven temp to 400 degrees.
• Place onion halves, cut sides down, on baking sheet coated with cooking spray.
• Remove papery skin from garlic head (do not peel or separate the cloves); wrap in foil.
• Place garlic on baking sheet with onion and bake at 400 degrees for 15 minutes; turn over onion halves and bake for 15 more minutes or until onions are soft and begin to brown.
• Remove onions and continue baking garlic for 15 more minutes.
• Cool garlic for 10 minutes then separate the cloves and squeeze to extract the garlic pulp.
• Place roasted pepper, onion and garlic pulp in food processor and process until fairly smooth.
• Add yogurt, cheese, cumin and ground red pepper and process until smooth.
• Spoon dip into a bowl and stir in parsley.
• Cover and chill.