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
SMOKED RED PEPPER DIP WITH GRILLED CRUDITE
Provided by Kardea Brown
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.
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
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.
MARY'S ROASTED RED PEPPER DIP
This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g
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.
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.
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- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
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4.5/5 (6)Category AppetizerCuisine FrenchEstimated Reading Time 3 mins
- Ideally peel the peppers with a peeler. Remove the seeds and white membranes of bell peppers and roughly cube or dice peppers. Mince garlic and onions.
- In a pan, heat two tablespoons of olive oil. Add onion and garlic, don’t forget a generous pinch of salt (it will help water get out of onions this way they won’t burand fry at medium heat for about 5 minutes.
- Add bell peppers and thyme or herbes de Provence. Fry (or sauté I don’t really know which verb is the most appropriatat least 20 minutes over medium heat stirring occasionally so that it won’t stick to the pan.
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3.9/5 (9)Total Time 40 minsCategory Dips And Spreads
- 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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