Three Pepper Dip Recipes

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THREE-PEPPER GUACAMOLE

If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. - Laura Levy, Lyons, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 10



Three-Pepper Guacamole image

Steps:

  • In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips.

Nutrition Facts : Calories 76 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

3 tablespoons plus 1/4 cup minced fresh cilantro, divided
4 tablespoons finely chopped onion, divided
3 tablespoons minced seeded jalapeno pepper
1 tablespoon minced seeded serrano pepper
2 to 3 teaspoons chopped chipotle pepper in adobo sauce
3 garlic cloves, minced
1/2 teaspoon salt
4 medium ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Tortilla chips

THREE PEPPER DIP

Try Three Pepper Dip for next-level heat and depth. Three pepper dip features roasted red peppers, black pepper and cayenne. Get to dippin'!

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield Makes 20 servings, 2 Tbsp. each.

Number Of Ingredients 4



Three Pepper Dip image

Steps:

  • Mix all ingredients until well blended; cover.
  • Refrigerate at least 1 hour or until ready to serve.
  • Serve with crackers or cut-up fresh vegetables.

Nutrition Facts : Calories 40, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0.56 g, Fiber 0 g, Sugar 0.508 g, Protein 0.7133 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1/4 tsp. coarse ground black pepper
1/8 tsp. ground red pepper (cayenne)

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



Roasted-Red-Pepper Dip image

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.

6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt
Red-wine vinegar

SPICY THREE PEPPER HUMMUS

My family loves a popular brand of 3 pepper hummus. Unfortunately, they love it so much that a container is demolished in one sitting! This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub.

Provided by FLCRACKER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 8h15m

Yield 24

Number Of Ingredients 11



Spicy Three Pepper Hummus image

Steps:

  • In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
  • Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

Nutrition Facts : Calories 65.1 calories, Carbohydrate 9.4 g, Fat 2.3 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 122.5 mg, Sugar 0.1 g

2 (16 ounce) cans garbanzo beans, drained
2 tablespoons olive oil
⅛ cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
½ teaspoon ground black pepper
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
¾ teaspoon dried oregano

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