ROASTED RED PEPPER DIP
This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies.
Provided by Ms B.
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small food processor.
- Blend until smooth.
- Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.
Nutrition Facts : Calories 364.4, Fat 32.7, SaturatedFat 15.6, Cholesterol 83.3, Sodium 3738.3, Carbohydrate 14.1, Fiber 2.9, Sugar 3.5, Protein 6.8
ROASTED RED PEPPER DIP
Steps:
- In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
- Blend it all together until it's smooth and creamy.
- Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.
Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 1636 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
ROASTED RED BELL PEPPER AND GARLIC DIP
This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.
Provided by Dawnab
Categories Spreads
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in food processor.
- Process until smooth.
- If desired, garnish with a sprig of fresh parsley or basil.
ROASTED RED PEPPER DIP
A friend of ours from Austin made this as an appetizer on our latest ski trip and it was gobbled up in minutes! Thought I'd share this easy and delicious dip with the rest of my fellow Zaars!
Provided by Leslie in Texas
Categories Peppers
Time 40m
Yield 8 appetizer servings, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507.5, Fat 43.7, SaturatedFat 21.1, Cholesterol 102.4, Sodium 1204.2, Carbohydrate 12.8, Fiber 0.6, Sugar 3.1, Protein 17.6
GREEN PEPPER DIP
Recipe given to me at least 20 yrs.ago. Even if you don't like green peppers, you will love this recipe...a recipe I've passed on to many! Especially good with Wheat Thins...Enjoy!
Provided by BUebel
Categories Vegetable
Time 16m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, pepper, and onion.
- In saucepan, combine next four ingredients.
- Stir over medium heat until thick.
- Cool.
- Mix into cheese mixture with blender or mixer.
ROASTED RED PEPPER & GREEN ONION DIP
A great appetizer to serve with crackers, chips or vegetables. Prep time includes refrigeration time.
Provided by CookingONTheSide
Categories Peppers
Time 3h10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayo, sour cream, cheese and salad dressing until well blended.
- Add peppers and 2 T of the onions, mix well and cover.
- Refrigerate several hours or until chilled.
- Sprinkle with remaining 1 T onions.
- Serve with chips and assorted cut-up fresh vegetables.
Nutrition Facts : Calories 48.7, Fat 4.5, SaturatedFat 1.3, Cholesterol 7.4, Sodium 197.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 0.4
ROASTED RED PEPPER AND GREEN ONION DIP
Ten minutes is all you need to make this tasty Roasted Red Pepper and Green Onion Dip. The rest is all chill time in the fridge.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
- Refrigerate several hours or until chilled.
- Sprinkle with remaining onions.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ROASTED RED PEPPER DIP I
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!
Provided by MILKY_WAY87
Categories Appetizers and Snacks Spicy
Time 4h45m
Yield 32
Number Of Ingredients 11
Steps:
- In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
- Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g
ROASTED RED PEPPER AND ONION DIP
Make and share this Roasted Red Pepper and Onion Dip recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place quartered onion in small baking dish. Drizzle oil over.
- Bake until soft, about 45 minutes. Cool.
- Puree onion with roasted red peppers and basil leaves in food processor.
- Add cream cheese and blend just until combined.
- Season with salt and pepper to taste, pulse to blend.
- Transfer to medium bowl, cover and refrigerate at least 3 hours.
- Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables.
- Makes about 2 1/2 cups.
Nutrition Facts : Calories 517.5, Fat 49.5, SaturatedFat 30.2, Cholesterol 149.7, Sodium 1490.6, Carbohydrate 9.7, Fiber 1.4, Sugar 1.5, Protein 11.2
ROASTED RED AND GREEN PEPPER DIP
Make and share this Roasted Red and Green Pepper Dip recipe from Food.com.
Provided by acid.
Categories Vegetable
Time 5m
Yield 3 cups of dip, 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the peppers in half, vertically, and remove the seeds.
- Char under the broiler on both sides (about 5 minutes per side).
- Remove and cool.
- Peel and dice the peppers and set aside.
- Blend the mayonnaise and sour cream until smooth.
- Mix in the lemon juice and parsley then blend in the peppers.
- Cover and chill.
- Garnish with additional parsley and sprinkle with paprika, if desired.
- SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
- Sticks
Nutrition Facts : Calories 48.5, Fat 3.9, SaturatedFat 2.2, Cholesterol 10, Sodium 17.1, Carbohydrate 3.1, Fiber 0.8, Sugar 2.1, Protein 0.8
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