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 RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER DIP
This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies.
Provided by Ms B.
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.4, Fat 32.7, SaturatedFat 15.6, Cholesterol 83.3, Sodium 3738.3, Carbohydrate 14.1, Fiber 2.9, Sugar 3.5, Protein 6.8
ROASTED RED-PEPPER DIP
Provided by Trish Hall
Categories dips and spreads, appetizer
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Arrange the peppers on a double layer of paper towels, and let dry.
- Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
- Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams
ROASTED RED PEPPER DIP I
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!
Provided by MILKY_WAY87
Categories Appetizers and Snacks Spicy
Time 4h45m
Yield 32
Number Of Ingredients 11
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.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 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.
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