Katies Roasted 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.

KATIE'S ROASTED RED PEPPER DIP



Katie's Roasted Red Pepper Dip image

Make and share this Katie's Roasted Red Pepper Dip recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

8 ounces fat free cream cheese, softened
1/2 cup fat-free mayonnaise
2 roasted sweet red peppers
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 scallion, green part only, thinly sliced

Steps:

  • Place all ingredients except scallion in a food processor and pulse until smooth.
  • Garnish with scallion.
  • Serve with crudites.(crunchy raw veggies).

Nutrition Facts : Calories 103.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 10, Sodium 859.1, Carbohydrate 12.6, Fiber 2.1, Sugar 8, Protein 9.7

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

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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