Kickoff Pepper Dip Recipes
KICKOFF PEPPER DIP
Enjoy the flavor of a creamy, cheesy dip in every scoop of this Kickoff Pepper Dip. This pepper dip is topped with a sprinkling of butter cracker crumbs.
Provided by My Food and Family
Categories Dips & Spreads
Time 35m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cream cheese and mayo in medium bowl until blended. Stir in VELVEETA and peppers; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with combined cracker crumbs and butter.
- Bake 20 min. or until heated through.
- Top with onions.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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.
CREAMY PEPPER DIP
This is a wonderfully versatile recipe. I first tested it as a vegetable dip with vegetables, potato chips or bread sticks...but my favorite use is a topping for baked potatoes in place of sour cream.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, buttermilk and seasonings until smooth. Chill until serving. Serve with vegetables and/or potato chips.
Nutrition Facts : Calories 257 calories, Fat 27g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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
GRILLED RED PEPPER DIP
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
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.
JALAPENO POPPER DIP
This has all the flavor of jalapeno poppers in an easy to make dip! I have mixed the Parmesan cheese in with the dip and omitted the cracker and butter topping, but baked as usual, too.
Provided by countrygirl
Categories Appetizers and Snacks Spicy
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
- Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
- Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
- Bake in preheated oven until bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 13.6 g, Cholesterol 79.9 mg, Fat 43.7 g, Fiber 0.6 g, Protein 11 g, SaturatedFat 17.6 g, Sodium 675.1 mg, Sugar 1.8 g
BETTER CHOICE KICKOFF JALAPEñO PEPPER DIP
Here's one of the better-for-you dips on the table-a creamy, cheesy spread made with Neufchatel cheese, reduced-fat mayo and jalapeño peppers.
Provided by My Food and Family
Categories Home
Time 35m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat Neufchatel and mayo in medium bowl until blended. Stir in VELVEETA and peppers; spread onto bottom of 9-inch pie plate. Mix cracker crumbs and butter; sprinkle over dip.
- Bake 20 min. or until heated through.
- Top with onions.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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Category Healthy Super Bowl Chips & Dip RecipesCalories 46 per servingTotal Time 4 hrs 30 mins
- In a blender or large food processor, combine about one-third of the cut up sweet peppers, the onion, and the water. Cover and blend or process until smooth. Add the remaining cut up peppers; cover and blend until smooth.
- Place pureed vegetable mixture in a fine sieve; press mixture gently to drain off excess liquid. Set aside.
- In a medium bowl, combine cream cheese, mayonnaise dressing, lemon juice, oil, horseradish, salt, and hot pepper sauce. Beat with an electric mixer on medium speed. Beat in pureed vegetable mixture. Cover and chill for at least 4 hours or up to 12 hours.
- Tote dip, sweet pepper shells (if using), and vegetable dippers (if using) in an insulated cooler with ice packs. If desired, spoon dip into the sweet pepper shells. Serve with vegetable dippers and/or breadsticks.
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