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.
EASY RED PEPPER JELLY SPREAD
Make this 5-minute Easy Red Pepper Jelly Spread appetizer and enjoy a bold kick of flavor. This red pepper jelly spread goes well with crackers, bread and so much more. Serve it at your next event, today!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 16 servings
Number Of Ingredients 2
Steps:
- Place cream cheese on serving dish.
- Top with jelly.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 8 g, Protein 1 g
HOT PEPPER PEACH SPREAD
I love the combo of juicy summer peaches with zippy hot peppers. This spread is great on an English muffin with cream cheese as a sweet treat, but works equally well as a topping for grilled salmon. The jelly is quite colorful and also makes a nice holiday gift when the days of summer are long gone. Note: Adjust the amount and type of peppers to your own personal taste and desire for "heat."
Provided by PainterCook
Categories Sauces
Time 55m
Yield 7 1/2 pint jars
Number Of Ingredients 12
Steps:
- In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
- Stir in the powdered pectin (a 1-3/4 oz. packet). Bring to a boil.
- Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
- Remove pot from heat and skim off foam with a metal spoon.
- Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
- Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
- Remove jars and cool on wire racks.
Nutrition Facts : Calories 520, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.7, Sodium 10.5, Carbohydrate 131.9, Fiber 3.2, Sugar 126.7, Protein 2.5
CHEESY HOT CRAB AND RED PEPPER SPREAD
Make this Cheesy Hot Crab and Red Pepper Spread for your next party and watch it disappear. If you're a fan of cheesy peppers, this crab and red pepper spread is for you! Bring it along to your next get together.
Provided by My Food and Family
Categories Spices
Time 30m
Yield 24 servings, 2 Tbsp. spread each
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Reserve 1/2 cup mozzarella; refrigerate until ready to use. Combine remaining mozzarella with all remaining ingredients.
- Spread onto bottom of 9-inch pie plate.
- Bake 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
PHILADELPHIA JALAPEñO PEPPER DIP
Jalapeño peppers are one of our favorite good-time foods. No wonder then that this easy PHILADELPHIA Pepper Dip went over so well with our testers!
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix cream cheese spread, half the bacon and mayo in medium bowl until blended. Stir in jalapeños and 1/2 cup shredded cheese.
- Spread onto bottom of shallow baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese and bacon.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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