HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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 PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER DIP
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
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 CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
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