Grilled Red Pepper Dip Recipes

Steps:

• Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.

Steps:

• In food processor or blender, reduce in puree roasted red peppers, walnuts, soft breadcrumbs, chili pepper, honey, cumin, salt and pepper.
• Without stopping the food processor or blender, add oil in a thin dribble.
• Add garlic and mix. (You can do this step in advance and put it in an airtight container. It will be good for up to 2 days in the fridge).
• When ready to serve, add parsley and mix.
• Note : to obtain a good breadcrumbs, crumble fresh bread, spread on a baking sheet and cook in a preheated oven at 350 F for about 10 minutes.

Steps:

• Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

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.