Roasted Red Pepper And Green Onion Dip Food

ROASTED RED PEPPER & GREEN ONION DIP

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.

GREEN PEPPER DIP

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 ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

ROASTED RED PEPPER AND GREEN ONION DIP

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.

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.

GREEN ONION DIP

Steps:

• In blender or food processor blend all ingredients until almost smooth.
• Cover; chill.

ROASTED RED PEPPER AND ONION DIP

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.

ROASTED RED PEPPER DIP

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.

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.