Red Pepper Cheddar 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:

• Blend all ingredients, excepts the bacon and scallions in a food processor until fairly smooth.
• Saute the bacon until crispy and drain.
• Reserve some of the bacon to use as a garnish, the stir the rest into the the cheese mixture.
• Chill for at least 1 hour.
• Just before serving, garnish with remaining bacon and scallions.
• Serve with favorite bread sticks, veggies, toasted baguettes, etc.

Steps:

• In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.

Steps:

• 1. In medium bowl toss together cheddar cheese, Colby cheese and
• cornstarch. Set aside.
• 2. In medium saucepan whisk together cider and mustard. Cook over
• medium-high heat until boiling. Slowly add the cheese mixture, a little at
• a time, stirring constantly until smooth. Remove from heat. Stir in
• jalapeno peppers and red pepper.
• 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
• low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
• crackers.
• *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
• Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
• Nutrition Information:
• Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%

Steps:

• In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
• Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Steps:

• In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
• Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.

Steps:

• In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.

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.