Roasted Red Pepper Dip Htipiti Food

HTIPITI

Steps:

• Preheat the oven to 200°C / fan 180°C/ 400°F / gas mark 6.
• Place the red peppers in a roast tin and brush lightly with oil.
• Place the tin in the oven and roast for 40 minutes, turning halfway through. If the peppers aren't tender and wrinkly give them a little more time in the oven until they are.
• Remove the heat and let it cool.
• When the peppers are cool enough to handle, peel and deseed them, then chop them finely.
• Place the peppers, cheese, oil, black pepper and chilli in a large mixing bowl and stir until well combined.
• Serve with flatbread and vegetable crudités. Enjoy!

FETA AND ROASTED RED PEPPER DIP (HTIPITI)

Steps:

• Puree everything in a food processor.

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.

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.

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.

ROASTED RED PEPPER DIP

Steps:

• Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

ROASTED RED PEPPER DIP

Steps:

• 1.Place all ingredients in a food processor and blend until smooth. It is okay to leave the dip a little chunky versus totally smooth (per your preference). 2.Serve cold with Mission® chips.

ROASTED RED PEPPER DIP (HTIPITI)

Steps:

• Cook peppers over the flame on the stove, rotating occasionally, until tender, then put in a bowl and cover. Let sit 20 minutes. Peel and chop peppers, then blend in a food processor.
• Crumble the feta into a large bowl. Add the peppers, oil, black pepper and chiles to the feta and mix well.