Guilt Free Creamy Roasted Red Pepper Basil Dip Low Fat Recipes

HOT ROASTED RED PEPPER DIP

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.

GLUTEN-FREE BASIL AND ROASTED RED PEPPER BITES

Steps:

• Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge. Cut pepper into 1-inch strips; cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves; trim to fit.
• Beginning at bottom, roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.
• Unwrap rolls; place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaced toothpicks before cutting.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

GUILT FREE CREAMY ROASTED RED PEPPER & BASIL DIP (LOW FAT)

Steps:

• Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
• Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
• Stir in the sweet red pepper mixture and combine well.
• Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
• Take out and serve or spread on a sandwich like normal mayo.

BEST LOW FAT ROASTED RED PEPPER DIP

Steps:

• Set oven to broil.
• Cut peppers lengthwise and remove seeds and vein.
• Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
• Broil until skins turn black.
• Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
• Remove skins from peppers and garlic and discard. Both should come off very easily.
• Put peeled peppers and garlic into food processor and puree.
• Add remaining ingredients and process until smooth.
• Chill for at least an hour before serving.