Zesty Pepper And Onion Dip Food

ONION AND PEPPER RELISH CREAM CHEESE DIP

Steps:

• In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.
• Serve with pretzel crisps, tortilla chips or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

SPICY PEPPER AND ONION

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

PEPPER RELISH AND CREAM CHEESE DIP

Steps:

• Blend softened cream cheese in a mixing bowl until smooth.
• Add relish and blend well.
• Serve with crisp tortilla chips, snack crackers, or finger foods.

ZESTY PEPPER AND ONION DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Gradually mix in relish. Spoon into decorative bowl. Chill at least 1 hour. Serve with crackers.
• For an easier option, unwrap block of cream cheese and place on decorative plate. Pour relish over top. Serve with small serving knife and crackers.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

ZESTY PEPPERONI DIP

Steps:

• Place pepperoni on a paper towel-lined microwave-safe plate; microwave, covered, on high for 1-2 minutes or until fat is rendered., In a large bowl, beat cream cheese, milk, salad dressing mix, oil, pepper sauce and Worcestershire sauce until blended. Stir in pepperoni, cheese, green pepper and onion. Serve at room temperature with crackers.

SPICY GREEN ONION DIP

Steps:

• Reserve 1 Tbsp. of the dark green onion slices for garnish.
• Mix all remaining onions with remaining ingredients until blended.
• Garnish with reserved onions.

ZESTY HERB DIP

Steps:

• Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.

ZESTY BEAN DIP

Steps:

• In nonstick skillet coated with olive oil-flavored cooking spray over medium heat, cook garlic, onion and thyme 5 minutes or until tender.
• In food processor or blender, puree garlic mixture, beans, lemon juice and salt 1 minute or until smooth.
• Stir in tomato and parsley.
• Serve with assorted vegetables.