ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
ROASTED RED PEPPER AND GARLIC SPREAD WITH VEGGIES
Enjoy this great roasted red pepper and garlic spread served with veggies - an appetizer that can be made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Mix 3 ounces cream cheese, the spreadable cheese, Parmesan cheese and bell peppers until blended. Shape mixture into cone shape; place upright on serving plate.
- Frost cone with 8 ounces cream cheese; sprinkle with parsley. Serve spread with vegetables and crackers.
Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
Provided by Brenda Louch
Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Place dip in center of platter. Arrange vegetables around dip and serve.
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
ROASTED RED PEPPER & GARLIC DIP
Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!
Provided by VLizzle
Categories Peppers
Time 20m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
- Bake at 400°F for 45 minutes.
- Remove the skin from the garlic cloves and place garlic in a blender.
- Add the roasted red peppers and lemon juice and puree.
- Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
- Add the salt and pepper and mix thoroughly.
- Pour into a container and refrigerate for at least 1 hour.
Nutrition Facts : Calories 589.1, Fat 53.1, SaturatedFat 29.7, Cholesterol 137.4, Sodium 649.2, Carbohydrate 21.3, Fiber 4.1, Sugar 8.6, Protein 12.2
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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