CREAMY POTATO AND ROASTED RED PEPPER DIP
This tangy potato dip is loosely based on the classic Greek skordalia and gets zip from a hefty dose of blanched garlic and fresh lemon juice. A quick roasted red pepper sauce is spooned into the middle of the potatoes to add even more flavor to this crowd-pleasing appetizer.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield about 4 cups
Number Of Ingredients 11
Steps:
- Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it.
- Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve.
- Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve.
- When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed.
- Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.
GOOEY ROASTED RED PEPPER DIP
Make and share this Gooey Roasted Red Pepper Dip recipe from Food.com.
Provided by Pretzel Crisps
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Mix all ingredients and place in a baking dish.
- Bake 25-30 minutes until bubbly and golden brown. Serve hot with Jalapeño Jack or Everything Pretzel Crisps®.
Nutrition Facts : Calories 403.7, Fat 34.6, SaturatedFat 20.1, Cholesterol 109.7, Sodium 893.3, Carbohydrate 7, Fiber 0.8, Sugar 2.8, Protein 17.4
ROASTED RED PEPPER DIP
This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GOOEY ROASTED RED PEPPER DIP
Steps:
- Preheat oven to 350°F. Mix all ingredients and place in a baking dish. Bake 25-30 minutes until bubbly and golden brown. Serve hot with Japelpeno Jack or Everything Pretzel Crisps.
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