ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!
This recipe makes a lot - and that is a good thing, because it is eaten as fast as it is taken out of the oven. Great with pita chips, crackers, or carrot sticks. I have successfully cut the recipe in half. This one will be a favorite of cheese lovers!
Provided by Viclynn
Categories Cheese
Time 35m
Yield 1/4 cup, 28 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
- Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
- Serve hot with crackers or vegetables.
SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP
This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!
Provided by Manda
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
- Add cream cheese, sour cream, and salt and pepper.
- Puree until smooth.
- Serve with pita or tortilla chips, or fresh veggie dippers.
Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3
ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP
Steps:
- Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
- Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP
A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the ingredients...it was that good. (Please note that prep time does not include soaking the sun-dried tomatoes)
Provided by Jeanette G
Categories Onions
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
- Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
- Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
- Pour the soup in a blender and process until blended very well and you have a smooth consistency.
- Pass soup through a strainer to remove all the vegetable skins.
- Add more salt and pepper if needed.
- ENJOY!
Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 2.4, Sodium 1068.6, Carbohydrate 20, Fiber 4.7, Sugar 12.8, Protein 8.6
HOT BACON-BLUE CHEESE DIP
Make and share this Hot Bacon-Blue Cheese Dip recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 10m
Yield 1 3/4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble coarsely.
- Pour off all but about 2 tablespoons of fat from the skillet, add the onion, and stir 3 minutes. Add the flour and stir 3 minutes longer. Whisking, add the milk and beer, then add the Worcestershire and cayenne. Bring the mixture to a low boil, whisking, cook for 2 minutes, and remove from the heat. Add the bacon and blue cheese and stir till the cheese is melted.
- Transfer the dip to a small bowl and serve with bread sticks.
Nutrition Facts : Calories 168.8, Fat 11.6, SaturatedFat 7.4, Cholesterol 30.4, Sodium 545.9, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 9.2
SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP
Categories Condiment/Spread Food Processor Herb Tomato Vegetable No-Cook Cocktail Party Super Bowl Vegetarian Quick & Easy Cream Cheese Bell Pepper Cilantro Gourmet
Yield Makes about 2 1/3 cups
Number Of Ingredients 10
Steps:
- In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.
ROASTED TOMATO DIP
Make and share this Roasted Tomato Dip recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 40m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.
Nutrition Facts : Calories 63.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 13.6, Sodium 174.6, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 1
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