Skillet Cheesy Roasted Red Pepper Dip Food

CHEESY ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
• In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.

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.

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.

SKILLET CHEESY ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 350°.
• On medium-high, heat the cast iron skillet.
• Once hot, add the crumbled bacon and cook until nearly done; about 3 minutes.
• Add the onions to the bacon and continue cooking until they begin to soften; about 2 minutes
• Drain any bacon renderings and place on medium-low.
• Add the cream cheese, stir until melted, fully incorporating the bacon and onions.
• Stir in the mayonnaise, mustard, garlic, salt, pepper to the creamy bacon and onions.
• Stir in the roasted red peppers and 2 tsp. parsley.
• Slowly mix in the cheddar cheese and ¾ of the pepper jack cheese.
• Once the mixture has a melted and combined, sprinkle the remaining pepper jack cheese on the top.
• Sprinkle the remaining parsley on top of the cheese.
• Bake for 25 minutes.
• Turn broiler on and place under boiler for about 2 minutes or until it's golden brown.
• Remove from oven and serve immediately with crackers, baguettes, or chips.

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.

SUNSET FOODS' ROASTED RED PEPPER DIP

Steps:

• Place peppers in blender; puree.
• Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
• Slowly add oil while blender is running.
• The dip can be refrigerated in an airtight container for up to 4 days.
• Return to room temperature before serving.
• Serve with vegetables, crostini or pita crisps.
• *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
• **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.