Roasted Red Pepper Cream Cheese Spread Recipes

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.

5-MINUTE ROASTED RED PEPPER SPREAD

Steps:

• Add all the ingredients to a food processor or blender.
• Process until you reach your desired level of smoothness.

ROASTED RED PEPPER CREAM CHEESE SPREAD

Steps:

• Add all of the ingredients to a food processor and blend until creamy and smooth.
• Serve with bagels, crackers, or crostini.

ROASTED RED PEPPER DIP

Steps:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

ROASTED RED PEPPER CHEESE SPREAD

Steps:

• Mix everything except roasted red peppers together with a hand mixer until smooth.
• Stir in roasted red peppers.
• Either form a into a ball and cover with plastic wrap or place mixture in a small plastic storage bowl with a lid.
• Chill for at least 2 hours.
• Serve with your favorite crackers.

CREAM CHEESE AND RED PEPPER DIP

Steps:

• Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
• Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
• Slice the peppers thinly.
• Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
• Place peppers on top of the cream cheese.
• Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

QUICK ROASTED RED PEPPER SPREAD

Steps:

• Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.