Roasted Red Pepper And Garlic Spread With Veggies Recipes

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ROASTED RED PEPPER & GARLIC DIP



Roasted Red Pepper & Garlic Dip image

Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

Provided by VLizzle

Categories     Peppers

Time 20m

Yield 2 Cups

Number Of Ingredients 10

1 tablespoon olive oil
6 garlic cloves
3 red bell peppers, roasted, peeled and seeded
1 teaspoon ground cumin
1 tablespoon fresh cilantro
1/4 cup lemon juice (juice from one lemon)
1 (8 ounce) package cream cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
  • Bake at 400°F for 45 minutes.
  • Remove the skin from the garlic cloves and place garlic in a blender.
  • Add the roasted red peppers and lemon juice and puree.
  • Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
  • Add the salt and pepper and mix thoroughly.
  • Pour into a container and refrigerate for at least 1 hour.

Nutrition Facts : Calories 589.1, Fat 53.1, SaturatedFat 29.7, Cholesterol 137.4, Sodium 649.2, Carbohydrate 21.3, Fiber 4.1, Sugar 8.6, Protein 12.2

ROASTED RED PEPPER AND GARLIC SPREAD WITH VEGGIES



Roasted Red Pepper and Garlic Spread with Veggies image

Enjoy this great roasted red pepper and garlic spread served with veggies - an appetizer that can be made ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 16

Number Of Ingredients 7

1 package (3 ounces) cream cheese, softened
1 container (6 ounces) garlic-and-herb spreadable cheese
1/3 cup grated Parmesan cheese
1/4 cup finely chopped drained roasted red bell peppers (from 7-ounce jar)
1 package (8 ounces) cream cheese, softened
Finely chopped fresh parsley
Assorted raw vegetables and crackers, if desired

Steps:

  • Mix 3 ounces cream cheese, the spreadable cheese, Parmesan cheese and bell peppers until blended. Shape mixture into cone shape; place upright on serving plate.
  • Frost cone with 8 ounces cream cheese; sprinkle with parsley. Serve spread with vegetables and crackers.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg

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