Red Pepper Spinach And Goat Cheese Dip Recipes
RED PEPPER, SPINACH AND GOAT CHEESE DIP
Discover your new favorite dip with this Red Pepper, Spinach and Goat Cheese Dip recipe. Made with KRAFT Italian Roasted Red Pepper Dressing, onion, tomato basil pasta sauce, cream cheese, goat cheese and more, this spinach and goat cheese dip will please every palate.
Provided by My Food and Family
Categories Dips & Spreads
Time 45m
Yield 32 servings (2 Tbsp. each)
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
- Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
- Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
- Spoon pasta sauce mixture around edge of cream cheese mixture.
- Bake 18 to 20 min. or until dip is heated through.
- Top with basil.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
HOT, CREAMY SPINACH AND GOAT CHEESE DIP
I made this dip 7 times in 3 months - that's how good it is. It's also great to bring to someone's house when you want to be loved.
Provided by Katie Workman
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
- Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
- Transfer it to a three or four cup baking dish, sprinkle over the rest of the Parm,and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 200 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED RED PEPPER AND GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Yield About 2 cups of dip
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
CREAMY SPINACH AND RED PEPPER DIP
Even folks who claim not to like spinach or red peppers seem to go for our Creamy Spinach and Red Pepper Dip.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 15 crackers each.
Number Of Ingredients 5
Steps:
- Mix all ingredients except crackers; cover.
- Refrigerate several hours or until chilled.
- Serve as a dip with the crackers.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING
Categories Salad Cheese Leafy Green Pepper No-Cook Fourth of July Picnic Low Carb High Fiber Low Sodium Goat Cheese Celery Spinach Bell Pepper Summer Healthy Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.
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