Roastedredbellpepperdip Recipes

ROASTED RED PEPPER DIP

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.

MUHAMMARA

Steps:

• Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
• Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
• Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
• Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
• Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
• Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
• Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
• Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
• Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.

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.

ROASTED RED PEPPER SAUCE

Steps:

• Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.
• Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.
• Add the roast peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, nutritional yeast, vinegar, salt and pepper. Process/blend until mostly smooth or until you reach your desired consistency. Taste and season with a little more salt and pepper as needed.
• Pour the sauce over pasta, cooked chicken/fish or over veggies and serve.

ROASTED RED PEPPER DIP

Steps:

• In a food processor, combine all ingredients. Blend until smooth.
• Remove from food processor and place in a serving bowl. Serve immediately or refrigerate.

CHEESY ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
• In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.

ROASTED RED PEPPER DIP

Steps:

• Set the oven to broil. In the meantime, chop the peppers in half and remove the seeds and white flesh on the inside. Spread peppers (skin side-up) on a large baking sheet lined with parchment paper. Broil on high heat for about 12-15 minutes or until the peppers are fork tender. Once cooked, remove from the oven and set aside until cool enough to handle. Once cooled, peel off the skins (they should peel off very easily) then discard them. Place the peppers in a small food processor, add the olive oil and basil and blend for 1-2 minutes or until smooth. Add salt, black pepper, and hot red pepper flakes (if desired) and blend again to combine. Taste for seasoning before serving.

ROASTED BELL PEPPER DIP

Steps:

• Cut the bell peppers in half and remove all the seeds.
• Place on a roasting tray and roast in the oven for 30 minutes at 220C or till the skins are charred and the peppers soft
• Cover with foil/lid and allow peppers to cool and then remove the skins
• Blend the peppers, tahini, garlic, parsley, olives, paprika, chilly flakes in a blender and season to taste.
• Garnish with some chopped olives and parsley.

ROASTED RED PEPPER DIP

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

Steps:

• Combine all the ingredients in a food processor. Process until super smooth.
• Transfer to a serving bowl and serve with an assortment of fresh vegetables and/or fresh bread or bruschetta.Store any unused portion in an airtight container in the refrigerator, where it will keep for 3 or 4 days.

CREAMY ROASTED RED BELL PEPPER DIP

Steps:

• To roast peppers, preheat oven to 450F degrees.
• Remove stem from peppers and slice in half. Remove any seeds.
• Place peppers, cut side down on a rimmed baking sheet that has been lined with parchment paper or aluminum foil.
• Roast the peppers for about 25 minutes or until the skins are completely wrinkled and the peppers are slightly charred, rotating the baking sheet if necessary to cook them evenly.
• Cool the peppers, then press between paper towels to remove excess liquid.
• You may roast the peppers up to a day before you prepare this dip and store in the refrigerator until ready to use.
• To make the dip, process peppers, sun-dried tomatoes, garlic cloves, cumin, jalapenos, cilantro, green onions, cream cheese and salt in a food processor until smooth. Taste test and add more jalapeno if desired.
• Serve with tortilla chips. I like to use blue corn tortilla chips for a fun contrast to this dip but you can use any type tortilla chip or even fresh vegetables like carrot sticks, celery or sugar snap peas, etc.

ROASTED RED-PEPPER DIP

Steps:

• Arrange the peppers on a double layer of paper towels, and let dry.
• Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
• Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

ROASTED RED PEPPER DIP

Steps:

• Step 1 Preheat oven to 400º F. Place peppers on a baking sheet and drizzle olive oil over them. Rub oil into peppers before putting them into the oven. Bake for 20 minutes. Remove peppers from baking sheet and pile them so they fit under a glass or metal bowl. Let them steam for 10-15 minutes - this will make them easier to peel. Peel skins off peppers and put them into the blender. Step 2 Add beans, basil, cheese, lemon juice, olive oil, garlic, salt and pepper to the blender. Blend until pureed and smooth. Enjoy immediately or refrigerate until ready to serve.