Bell Pepper Dip Recipes

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Artichoke Spinach Dip with Roasted Red Bell Peppers image

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

Provided by Guy Fieri

Categories appetizer

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

Steps:

Preheat a gas or charcoal grill to 350 degrees F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

BELL PEPPER DIP

Bell Pepper Dip image

One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade. Quick, easy, delicious and versatile!

Provided by Shirl J 831

Categories Spreads

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
1 medium orange bell pepper
1 medium onion
3 cloves garlic
2 tablespoons virgin olive oil
1 dash hot sauce, to taste
black pepper, to taste
1/2 teaspoon ground fennel
1/2 teaspoon cumin (or to taste)
1/2 teaspoon poultry seasoning (or to taste)

Steps:

Uncooked Version: Cut peppers, garlic and onions for easy blending.
Add olive oil and seasonings to blender and puree.
(You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
Cube or dice peppers and onion and chop garlic.
Heat olive oil, onion and garlic in saute pan until just beginning to brown.
Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
Place contents in a blender or food processor and puree.
Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
Refrigeration keeps dish approximately 4 days.

Nutrition Facts : Calories 229.1, Fat 14.4, SaturatedFat 2, Sodium 11.4, Carbohydrate 25.3, Fiber 5, Sugar 6.3, Protein 3.9

DILL PICKLE DIP

Dill Pickle Dip image

My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota

Provided by Taste of Home

Categories Appetizers Snacks

Time 10m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
Optional: Ridged potato chips or pretzels

Steps:

In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.

Nutrition Facts : Calories 108 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

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