Roasted Red And Green Pepper Dip Recipes

SARAH'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
• Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
• Refrigerate until ready to serve.

ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

ROASTED RED PEPPER DIP

Steps:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

ROASTED RED PEPPER & GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and salad dressing until well blended.
• Add peppers and 2 T of the onions, mix well and cover.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining 1 T onions.
• Serve with chips and assorted cut-up fresh vegetables.

ROASTED RED PEPPER DIP

Steps:

• Combine all ingredients in a small food processor.
• Blend until smooth.
• Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.

ROASTED RED PEPPER DIP I

Steps:

• In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
• Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

GREEN PEPPER DIP

Steps:

• Mix cream cheese, pepper, and onion.
• In saucepan, combine next four ingredients.
• Stir over medium heat until thick.
• Cool.
• Mix into cheese mixture with blender or mixer.

ROASTED RED PEPPER AND GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

ROASTED RED AND GREEN PEPPER DIP

Steps:

• Slice the peppers in half, vertically, and remove the seeds.
• Char under the broiler on both sides (about 5 minutes per side).
• Remove and cool.
• Peel and dice the peppers and set aside.
• Blend the mayonnaise and sour cream until smooth.
• Mix in the lemon juice and parsley then blend in the peppers.
• Cover and chill.
• Garnish with additional parsley and sprinkle with paprika, if desired.
• SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
• Sticks