CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP
Provided by Emeril Lagasse
Categories appetizer
Time 1h55m
Yield about 2 cups dip
Number Of Ingredients 20
Steps:
- For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
- Preheat the oven to 350 degrees F.
- Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
BELL PEPPER DIP
Red and green bell peppers add crunch and color to this extraordinarily creamy dip.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients except peppers in medium bowl until blended.
- Stir in peppers.
- Refrigerate 1 hour.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 2 g
ROASTED-RED-PEPPER DIP
This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
- Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
RED BELL PEPPER DIP
Make and share this Red Bell Pepper Dip recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor and blend until smooth.
- Chill for at least 2 hours and serve with tostados or tortilla chips.
ROASTED GARLIC, ONION AND RED BELL PEPPER DIP
Provided by Brad Avooske
Categories Condiment/Spread Food Processor Garlic Onion Roast Cocktail Party Vegetarian Buffet Cream Cheese Feta Bell Pepper Chill Bon Appétit California
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
- Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.
BELL PEPPER DIP
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
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
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ROASTED RED PEPPER DIP RECIPE - TODAY.COM
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- 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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