SLIGHTLY SPICY ROASTED RED PEPPER DIP
Delicious slightly spicy dip.
Provided by estezz
Categories Appetizers and Snacks Spicy
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.
- Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 2 g, Fat 3.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 275.9 mg, Sugar 0.8 g
MUHAMMARA
Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads.
Provided by Roxana Begum
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
- Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
- Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
- Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
- Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
- Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
- Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
- Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
- Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.
Nutrition Facts : ServingSize 2 tbsp, Calories 102 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, Sodium 52 mg, Fiber 1 g, Sugar 3 g
HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
RED PEPPER DIP
Make and share this Red Pepper Dip recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 12m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
- Process until the mixture is thoroughly pureed.
- Pour the mixture into a bowl and chill until needed.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 340.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 0.3
SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
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- Set a small sauté pan over medium heat. Once the pan is hot, pour in the teaspoon of olive oil and swirl it around. Add the shallot, chili, and garlic to the pan and stir. Keep sautéing until there is some slight browning and the shallots are soft, about 5 minutes.¼
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