Pita Points With Roasted Red Pepper Dip Recipes

PITA POINTS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat Broiler.
• Cut the top and bottom 1/2" of the pepper off.
• Remove the stem carefully from the top.
• Pull the seeds and veins out of the middle of the pepper.
• Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
• Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
• Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
• Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
• Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
• Remove skin & discard.
• Reduce the oven to 200°F
• Cut the pita into eighths (pizza cutter works great).
• Place on cookie sheet and bake for 20-30 minutes.
• Set aside to cool.
• In a medium skillet, heat the oil.
• Saute the onion until soft, then add the garlic, cumin, and jalapeno.
• Continue to saute for 1 minute or until the garlic is fragrant.
• Place all ingredients in a food processor (except pita) and process until smooth.
• Adjust seasoning with sea salt & black pepper.
• Serve dip with toasted pita, cover and refrigerate left-over dip.

ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS

Steps:

• In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
• Preheat the oven to 300 degrees F.
• Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

ROASTED RED PEPPER DIP

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.
• Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
• Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.

GREEK ROASTED RED PEPPER AND FETA DIP

Steps:

• Combine all above ingredients in a food processor.
• Pulse for 10 seconds, scrape down the sides, then repeat till combined ~ about 1 minute.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Steps:

• Preheat oven to 400°F.
• Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
• Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
• Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
• Cool dip and chill, covered, at least 1 day and up to 1 week.
• Serve dip with pita wedges.

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.

ROASTED RED PEPPER AND ALMOND DIP

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

KATIE'S ROASTED RED PEPPER DIP

Steps:

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

WHITE BEAN AND ROASTED RED PEPPER DIP

Steps:

• Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
• Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!