Roasted Red Pepper And Pesto Dip Recipes
ROASTED RED PEPPER AND PESTO DIP
Swirl in some basil pesto sauce to make perfectly creamy Roasted Red Pepper and Pesto Dip! Prep time for this tasty pesto dip is only 10 minutes.
Provided by My Food and Family
Categories Chips and Snacks
Time 2h10m
Yield 36 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
LAYERED PESTO AND ROASTED RED PEPPER DIP
I found this delicious dip recipe on a box of Wheat Thins. The taste is so amazing and elegant. If I didn't know better, I would have thought there was wine in the recipe. I tried each layer seperately and they were good - but perfect together on a cracker. The photo shown is what this recipe makes....for company, I would double it if I were you. Pesto and Red Pepper...a great combination now in my book!
Provided by Pam-I-Am
Categories Cheese
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 4
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.
ROASTED RED PEPPER DIP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 1 cup (serving size 1/4 cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
- Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
MARY'S ROASTED RED PEPPER DIP
This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g
LAYERED PESTO AND RED PEPPER DIP
It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
ROASTED RED PEPPER DIP II
Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Spicy
Time 2h10m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 1.1 g, Cholesterol 6.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 205.6 mg, Sugar 0.1 g
ROASTED RED PEPPER DIP
Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
- Just before serving, sprinkle almonds over dip.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g
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