Katies Roasted Red Pepper Dip Recipes
ROASTED RED PEPPER DIP
Steps:
- 1.Place all ingredients in a food processor and blend until smooth. It is okay to leave the dip a little chunky versus totally smooth (per your preference). 2.Serve cold with Mission® chips.
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
KATIE'S ROASTED RED PEPPER DIP
Make and share this Katie's Roasted Red Pepper Dip recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except scallion in a food processor and pulse until smooth.
- Garnish with scallion.
- Serve with crudites.(crunchy raw veggies).
Nutrition Facts : Calories 103.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 10, Sodium 859.1, Carbohydrate 12.6, Fiber 2.1, Sugar 8, Protein 9.7
RED PEPPER DIP
Planning tip: The dip can be made up to 1 week ahead. Refrigerate tightly covered. The vegetable dippers can be prepared 2 days ahead. Wrap vegetables separately in damp paper towels; refrigerate in sealed plastic food bags.
Provided by Food Network
Time 1h10m
Number Of Ingredients 8
Steps:
- Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.
ROASTED-RED-PEPPER DIP
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
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.
RED PEPPER DIP
Make and share this Red Pepper Dip recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 12m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
- Process until the mixture is thoroughly pureed.
- Pour the mixture into a bowl and chill until needed.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 340.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 0.3
MARY'S ROASTED RED PEPPER DIP
This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g
ROASTED RED PEPPER DIP
This is almost an instant dip. It takes longer to gather the ingredients than it does to prepare. It is awesome with fresh veggies.
Provided by Ms B.
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small food processor.
- Blend until smooth.
- Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.
Nutrition Facts : Calories 364.4, Fat 32.7, SaturatedFat 15.6, Cholesterol 83.3, Sodium 3738.3, Carbohydrate 14.1, Fiber 2.9, Sugar 3.5, Protein 6.8
BEST LOW FAT ROASTED RED PEPPER DIP
This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!
Provided by Aimchick
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to broil.
- Cut peppers lengthwise and remove seeds and vein.
- Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
- Broil until skins turn black.
- Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
- Remove skins from peppers and garlic and discard. Both should come off very easily.
- Put peeled peppers and garlic into food processor and puree.
- Add remaining ingredients and process until smooth.
- Chill for at least an hour before serving.
Nutrition Facts : Calories 77.7, Fat 1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 311, Carbohydrate 8.7, Fiber 1.7, Sugar 3.7, Protein 9.1
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