Layered Red Pepper Dip Recipes

MARY'S ROASTED RED PEPPER DIP

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.

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.

CREAMY RED PEPPER VEGGIE DIP

Steps:

• In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

EASY RED PEPPER DIP

Steps:

• In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
• Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.

LAYERED SEAFOOD DIP

Steps:

• In a medium bowl, blend cream cheese, sour cream and mayonnaise.
• In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
• Cover and chill in the refrigerator at least 2 hours before serving.

CREAMY RED PEPPER DIP

Steps:

• In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.

ROASTED-RED-PEPPER DIP

Steps:

• Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
• Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

LAYERED PESTO AND RED PEPPER DIP

Steps:

• Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
• Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
• Refrigerate 1 hour.

LAYERED RED PEPPER DIP

Steps:

• Spread hummus onto bottom of pie plate. Top with shredded greens.
• Combine remaining ingredients; spoon over greens.

RED PEPPER DIP

Steps:

• Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
• Process until the mixture is thoroughly pureed.
• Pour the mixture into a bowl and chill until needed.

LAYERED PESTO AND ROASTED RED PEPPER DIP

Steps:

• Soften cream cheese to room temperature.
• Place half of the cream cheese, pesto and milk in a blender or food processor - blend until smooth.
• Remove and place into a shallow bowl or plate.
• Clean out blender/food processor.
• Place half (4 oz) of the cream cheese and the red peppers in a blender or food processor. Cover and blend 30 to 40 seconds until smooth.
• Place red pepper mixture on top of the pesto mixture.
• Place in a the refrigerator to chill for 1 hour before serving.
• Serve with Wheat Thins or your choice of crackers. You can dip the crackers in the dip or use a spreader.
• Note: Makes 9 servings of 2 Tablespoons each. If you want to make a larger serving for a party, double recipe.