Red Pepper Pesto Dip Recipes

ROASTED RED PEPPER AND PESTO DIP

Steps:

• Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
• Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
• Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.

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.

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.

THREE PEPPER PESTO

Steps:

• Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

RED PEPPER-PESTO DIP

Steps:

• Heat oven to 350 degrees.
• Mix all ingredients except crackers.
• Spread into 9" pie plate.
• Bake 15 minutes.
• Cool 5 mins, serve warm with crackers.

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 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.

RED PEPPER PESTO

Steps:

• Preheat oven to 400 degrees. Spread pine nuts on a baking sheet and bake until fragrant, about 5 minutes. Remove and let cool.
• Place peppers directly over the trivet of a gas-stove burner over high heat, or on a grill. Just as each section turns puffy and black, turn pepper with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Let peppers sweat until they are cool enough to handle, about 15 minutes; then transfer to a work surface. Peel off the blackened skin and discard.
• Coarsely chop peppers and transfer to a food processor. Add pine nuts. With machine running, add olive oil in a steady stream. Continue processing, scraping down the sides as needed until pureed. Season with salt and pepper.