ROASTED RED PEPPER DIP
Provided by Miriam Pascal, OvertimeCook.com
Number Of Ingredients 7
Steps:
- Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
- Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
- Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
- Remove from oven and set aside to cool.
- Place all ingredients - including the oil from the pan - into a food processor. Blend for a couple of minutes until totally smooth.
- Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.
THREE-PEPPER GUACAMOLE
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. - Laura Levy, Lyons, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.
Nutrition Facts : Calories 76 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
THREE-PEPPER BEAN DIP
Make and share this Three-Pepper Bean Dip recipe from Food.com.
Provided by MomLuvs6
Categories < 60 Mins
Time 45m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a large bowl, combine first 10 ingredients. Transfer to a greased 1 1/2-qt, baking dish. Cover and bake at 325 degrees for 25 minutes.
- Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until bubbly. Serve warm with chips or fresh vegetables.
Nutrition Facts : Calories 325.6, Fat 19.5, SaturatedFat 11.7, Cholesterol 57.6, Sodium 1224.6, Carbohydrate 24.4, Fiber 6.3, Sugar 4.4, Protein 15.3
THREE PEPPER DIP
Try Three Pepper Dip for next-level heat and depth. Three pepper dip features roasted red peppers, black pepper and cayenne. Get to dippin'!
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 20 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate at least 1 hour or until ready to serve.
- Serve with crackers or cut-up fresh vegetables.
Nutrition Facts : Calories 40, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0.56 g, Fiber 0 g, Sugar 0.508 g, Protein 0.7133 g
BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Provided by Andy Baraghani
Categories Bon Appétit Dip Cheese Vegetarian Appetizer Cream Cheese Cheddar Monterey Jack Cheese Week
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
- Pulse cream cheese and mayonnaise in a food processor until smooth.
- Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
THREE CHEESE PEPPERONCINI SPREAD
This is a super easy appetizer to prepare the next time you're hosting company. Pepperoncinis are a milder pepper and add a slight bite to the dip, but do not make it spicy. Feta and gorgonzola cheese complement each other wonderfully and add to the punch of flavor. This dip is very rich, thick, and creamy. Fantastic on a slice...
Provided by Michael Hall
Categories Spreads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Make sure cream cheese is softened.
- 2. Place all ingredients in a food processor.
- 3. Pulse to combine. It's better to have this a little chunky instead of a smooth puree.
- 4. This can be eaten immediately but it will be better if allowed to sit for a while or refrigerated overnight. Serve with pita crisps, crackers or any sturdy bread or toast.
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ROASTED RED PEPPER DIP {EASY AND HEALTHY!} – …
From wellplated.com
5/5 (12)Total Time 5 minsCategory AppetizerCalories 42 per serving
- In the bowl of a food processor fitted with a steel blade, place the beans, red peppers, basil, Parmesan, lemon juice, garlic, salt, and pepper.
- Blend until pureed and smooth. With the machine running, drizzle in the olive oil. Enjoy immediately or refrigerate until ready to serve.
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From today.com
3.9/5 (9)Category Dips And SpreadsAuthor Samah DadaTotal Time 40 mins
- 2. Place the halved and de-seeded bell peppers on the baking sheet and drizzle with olive oil. Season with the cumin, kosher salt and freshly ground pepper.
- 3. Slice 1/4- to 1/2-inch off the top of the garlic bulb and drizzle some olive oil on top. Cover the garlic bulb in aluminum foil completely and place on the baking sheet.
- 4. Roast peppers and garlic on the same baking sheet: The peppers will need about 20 to 25 minutes, and the garlic approximately 30. Rotate the peppers halfway through cooking. The peppers should be completely tender when pierced with a fork, and the garlic should be golden and tender.
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