GRILLED RED PEPPER DIP
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. -Donna Alwine, Bloomington, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-3/4 cups.
Number Of Ingredients 10
Steps:
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.
Nutrition Facts : Calories 127 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RED PEPPER DIP WITH PINE NUTS
This recipe was featured in an email from the www.lifescript.com website. This site lists a lot of healthy recipes. Just in time for the New Year! :-)
Provided by senseicheryl
Categories Onions
Time 9h
Yield 8 3 tablespoon servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place a strainer over a deep bowl. Add the yogurt to the strainer, cover, and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (You can do this entire step in advance and store the yogurt for up to one week in the refrigerator.)
- Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.
- In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper.
- Chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
- Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.
Nutrition Facts : Calories 88.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 3.7, Sodium 645.2, Carbohydrate 8.7, Fiber 1, Sugar 5.3, Protein 4.3
FETA PINE NUT DIP
Provided by Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
- Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
- Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
- Serve with crackers.
PASTA WITH RED PEPPERS AND PINE NUTS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
- Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
- Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
- Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.
EASY RED PEPPER DIP
Pomegranate juice adds a tart flavor. If you'd like to omit it, adjust the finished dip with more lemon juice and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
- Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 1 g, Protein 3 g
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- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds and cook over moderately high heat, stirring, until lightly golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Add the walnuts to the skillet and cook, stirring, until toasted, about 3 minutes. Transfer the walnuts to a food processor and let cool completely. Add the pistachios and cashews and pulse until the nuts are finely chopped. Scrape the finely chopped nuts into a medium bowl.
- Add the bell peppers and onion to the food processor and pulse until finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press to extract as much liquid as possible. Add the mixture to the chopped nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season with salt and cayenne and serve.
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