Hot Spinach Red Pepper Dip Recipes

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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

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.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip with Roasted Red Bell Peppers image

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

Provided by Guy Fieri

Categories     appetizer

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 11

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

Steps:

  • Preheat a gas or charcoal grill to 350 degrees F.
  • In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

GRILLED RED PEPPER DIP



Grilled Red Pepper Dip image

We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. -Donna Alwine, Bloomington, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4-3/4 cups.

Number Of Ingredients 10

2 large sweet red peppers, halved and seeded
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon minced fresh rosemary
2 packages (8 ounces each) cream cheese, softened
2/3 cup finely chopped oil-packed sun-dried tomatoes
2 garlic cloves, minced
1 teaspoon onion salt
2 cups crumbled feta cheese
Pita chips

Steps:

  • Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.

Nutrition Facts : Calories 127 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

LOW-FAT HOT SPINACH DIP



Low-Fat Hot Spinach Dip image

Make and share this Low-Fat Hot Spinach Dip recipe from Food.com.

Provided by HokiesMom

Categories     Spinach

Time 30m

Yield 28 tbls, 14 serving(s)

Number Of Ingredients 5

1 (10 ounce) package frozen chopped spinach, thawed and drained (I've used fresh spinach too, about 1 1/2 c chopped in processor)
1 cup light mayonnaise
1/2 cup grated parmesan cheese
1 garlic clove, minced
2 tablespoons roasted red peppers, chopped

Steps:

  • Preheat oven to 350°F.
  • Mix spinach, mayo, cheese, and garlic until well blended.
  • Spoon into a 9" pie plate or quiche dish.
  • Bake 20 minutes or until heated through.
  • Sprinkle with peppers before serving.

Nutrition Facts : Calories 79.5, Fat 6.8, SaturatedFat 1.5, Cholesterol 9.1, Sodium 223.1, Carbohydrate 2.6, Fiber 0.7, Sugar 0.9, Protein 2.3

HOT SPINACH DIP



Hot Spinach Dip image

For a different take on traditional spinach dip, Janie Obermier of St. Joseph, Missouri warms this rich mixture in the microwave. It's terrific with crackers, tortilla chips or fresh vegetables.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8-10 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in spinach and mozzarella cheese. Spoon into an ungreased microwave-safe 9-in. pie plate., Microwave, uncovered, on high for 4-5 minutes or until bubbly, stirring twice. Serve with crackers or vegetables.

Nutrition Facts : Calories 238 calories, Fat 22g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY SPINACH AND RED PEPPER DIP



Creamy Spinach and Red Pepper Dip image

Even folks who claim not to like spinach or red peppers seem to go for our Creamy Spinach and Red Pepper Dip.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 15 crackers each.

Number Of Ingredients 5

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup KRAFT Grated Parmesan Cheese
1/3 cup chopped roasted red peppers
thin woven wheat crackers

Steps:

  • Mix all ingredients except crackers; cover.
  • Refrigerate several hours or until chilled.
  • Serve as a dip with the crackers.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

HOT SPINACH RED PEPPER DIP



Hot Spinach Red Pepper Dip image

A cheesy and creamy hot dip best served in a bread bowl or spread on toasted bread.

Provided by Becky The Two Bite Club

Categories     Spinach Dips

Time 25m

Yield 8

Number Of Ingredients 10

1 cup water
1 cup diced red bell pepper
½ cup thawed frozen chopped spinach
1 (8 ounce) package cream cheese
2 tablespoons milk
½ cup grated Parmesan cheese
½ teaspoon crushed red pepper flakes
¼ teaspoon salt
1 pinch freshly ground black pepper
1 tablespoon finely diced red bell pepper

Steps:

  • Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
  • Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
  • Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 2.9 g, Cholesterol 35.5 mg, Fat 11.4 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 242.6 mg, Sugar 1.2 g

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