Roasted Red Pepper Dip Ii Recipes

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ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 1 cup (serving size 1/4 cup)

Number Of Ingredients 6

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

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.

HOT ROASTED RED PEPPER DIP



Hot Roasted Red Pepper Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

Steps:

  • Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
  • In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Provided by Miriam Pascal, OvertimeCook.com

Number Of Ingredients 7

4 red peppers
1 large onion or 3 shallots, peeled and cut in chunks
2 cloves garlic, peeled
2 Tablespoons olive oil (reduce as necessary for your diet)
1½ teaspoons red wine vinegar
1½ teaspoons kosher salt
¼ teaspoon black pepper

Steps:

  • Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
  • Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
  • Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
  • Remove from oven and set aside to cool.
  • Place all ingredients - including the oil from the pan - into a food processor. Blend for a couple of minutes until totally smooth.
  • Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

ROASTED-RED-PEPPER DIP



Roasted-Red-Pepper Dip image

This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes 3 cups

Number Of Ingredients 7

6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt
Red-wine vinegar

Steps:

  • Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
  • Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Roasted red pepper dip is smooth and creamy with the best warm spice! Serve it with your favorite chips for a boost of bold savory flavor!

Provided by Alyssa Rivers

Categories     Appetizer     dip

Number Of Ingredients 9

12 ounce jar roasted red peppers (drained)
8 ounces cream cheese (softened)
3 garlic cloves (minced)
5 fresh basil leaves
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 1636 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving

ROASTED RED PEPPER DIP II



Roasted Red Pepper Dip II image

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

1 (16 ounce) container sour cream
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 clove garlic, minced
1 teaspoon salt
½ teaspoon hot pepper sauce

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



Roasted Red Pepper Dip image

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

1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1 tablespoon chopped fresh basil leaves
1 small clove garlic
1/2 cup 1/3-less-fat cream cheese (from 8-oz container)
1 tablespoon sliced almonds, if desired

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

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Categories     Condiment/Spread     Food Processor     Cocktail Party     Fourth of July     Bell Pepper     Summer     Chill     Healthy     Molasses     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

4 large red bell peppers
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
3 garlic cloves, minced
2 tablespoons pomegranate molasses*
1 tablespoon robust-flavored (dark) molasses
Pinch of cayenne pepper
*A thick pomegranate syrup, available at Middle Eastern markets and at some supermarkets.

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.
  • Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
  • Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

A friend of ours from Austin made this as an appetizer on our latest ski trip and it was gobbled up in minutes! Thought I'd share this easy and delicious dip with the rest of my fellow Zaars!

Provided by Leslie in Texas

Categories     Peppers

Time 40m

Yield 8 appetizer servings, 6-8 serving(s)

Number Of Ingredients 7

1 (7 ounce) jar roasted red peppers, drained and diced
3/4 lb shredded monterey jack cheese
8 ounces cream cheese, softened
1 cup mayonnaise (or 1/2 c. mayonnaise and 1/2 c. sour cream)
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons Dijon mustard

Steps:

  • Mix all ingredients together and spread in a shallow, oven-proof dish.
  • Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
  • Serve warm with your favorite crackers or chips.

Nutrition Facts : Calories 507.5, Fat 43.7, SaturatedFat 21.1, Cholesterol 102.4, Sodium 1204.2, Carbohydrate 12.8, Fiber 0.6, Sugar 3.1, Protein 17.6

ROASTED RED PEPPER DIP I



Roasted Red Pepper Dip I image

An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!

Provided by MILKY_WAY87

Categories     Appetizers and Snacks     Spicy

Time 4h45m

Yield 32

Number Of Ingredients 11

1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (7 ounce) jar roasted red peppers
¾ cup diced onion
⅓ cup red wine
5 tablespoons brown sugar
2 fresh hot chile peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chopped garlic
½ teaspoon dried oregano
1 ½ teaspoons cumin seeds

Steps:

  • In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  • Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g

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