Roasted Red Pepper Dip I Recipes

ROASTED RED PEPPER DIP

Roasted Red Pepper Dip image

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

Ingredients

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

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

HOT ROASTED RED PEPPER DIP

Hot Roasted Red Pepper Dip image

Provided by Katie Lee Biegel

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

Steps:

Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

ROASTED RED PEPPER DIP

Roasted Red Pepper Dip image

Provided by Food Network

Categories appetizer

Time 6m

Yield 4 Servings

Number Of Ingredients 4

Ingredients

1 cup Roasted red bell peppers, drained (no need to chop)
¼ cup Mayonnaise, low fat
1½ tsp. Lime juice
1½ tsp. Taco seasoning

Steps:

1.Place all ingredients in a food processor and blend until smooth. It is okay to leave the dip a little chunky versus totally smooth (per your preference). 2.Serve cold with Mission® chips.

ROASTED RED PEPPERS

Roasted Red Peppers image

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

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

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 I

Roasted Red Pepper Dip I image

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

Ingredients

1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (7 ounce) jar roasted red peppers
¾ cup diced onion
⅓ cup red wine
5 tablespoons brown sugar
2 fresh hot chile peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chopped garlic
½ teaspoon dried oregano
1 ½ teaspoons cumin seeds

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

Roasted Red Pepper Dip image

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

Ingredients

1 (12 ounce) jar roasted red peppers, drained
4 ounces cream cheese, softened
1 clove chopped garlic
2 teaspoons olive oil
2 teaspoons balsamic vinegar
6 whole basil leaves
1/4 teaspoon salt

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

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