HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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
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
SKILLET CHEESY ROASTED RED PEPPER DIP
Skillet Cheesy Roasted Red Pepper Dip served on crackers, baguettes, or even with chips is the perfect appetizer for any gathering or game day party.
Provided by Ned Adams
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°.
- On medium-high, heat the cast iron skillet.
- Once hot, add the crumbled bacon and cook until nearly done; about 3 minutes.
- Add the onions to the bacon and continue cooking until they begin to soften; about 2 minutes
- Drain any bacon renderings and place on medium-low.
- Add the cream cheese, stir until melted, fully incorporating the bacon and onions.
- Stir in the mayonnaise, mustard, garlic, salt, pepper to the creamy bacon and onions.
- Stir in the roasted red peppers and 2 tsp. parsley.
- Slowly mix in the cheddar cheese and ¾ of the pepper jack cheese.
- Once the mixture has a melted and combined, sprinkle the remaining pepper jack cheese on the top.
- Sprinkle the remaining parsley on top of the cheese.
- Bake for 25 minutes.
- Turn broiler on and place under boiler for about 2 minutes or until it's golden brown.
- Remove from oven and serve immediately with crackers, baguettes, or chips.
Nutrition Facts : Calories 386 kcal, Carbohydrate 7 g, Protein 15 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 84 mg, Sodium 1351 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY ROASTED RED PEPPER DIP
Steps:
- Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.
- In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top. Serve hot with crackers and chips.
CHEESY ROASTED RED PEPPER DIP
Provided by Sara Wells
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
- In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.
CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS
If you like your Mexican dip to be easy, cheesy and studded with roasted red peppers, this 10-minute recipe is for you! And 17 of your best friends.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 2-1/3 cups or 18 servings, about 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Mix all ingredients in medium microwaveable bowl.
- Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
- Serve hot with assorted cut-up fresh vegetables.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC
"Ready, Set, Cook! Contest Entry" Great way to get veggies and protein in your children's diet.
Provided by rjrjsr
Categories Black Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
- Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
- Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
- Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
- Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
- Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 34.1, Sodium 179, Carbohydrate 31, Fiber 9.1, Sugar 3.5, Protein 13.9
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
ROASTED PEPPER DIP
I've brought this creamy dip to many events in our community, to family get-togethers and to the elementary school where I work as a school psychologist. I'm always asked for the recipe. -Amy Brasley, Meridian, Idaho
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHEESY ROASTED RED PEPPER BREAD
Serve your family this warm bread layered with cheese-bell pepper mixture - a baked delight.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. Cut bread loaf horizontally into 3 layers. In small bowl, mix remaining ingredients.
- Spread 1/2 of cheese mixture over bottom layer of bread. Top with second layer; spread with remaining cheese mixture. Top with third layer; press firmly.
- Wrap loaf tightly in heavy-duty foil. Bake 15 to 20 minutes or until hot. Cut into slices. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 3 g, TransFat 0 g
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
ROASTED RED PEPPER DIP
Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle almonds over dip.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g
ROASTED RED PEPPER DIP RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, mix together all ingredients until completely combined.
- Pour mixture into an oven-safe baking dish (I used an 8x8" dish).
- Bake for 15-20 minutes, until the dip is bubbling and starts to brown.
- Serve warm with your favorite crackers, bread, or chips.
Nutrition Facts : Calories 236 kcal, Carbohydrate 7 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 754 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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