ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
GREEN PEPPER DIP
Recipe given to me at least 20 yrs.ago. Even if you don't like green peppers, you will love this recipe...a recipe I've passed on to many! Especially good with Wheat Thins...Enjoy!
Provided by BUebel
Categories Vegetable
Time 16m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese, pepper, and onion.
- In saucepan, combine next four ingredients.
- Stir over medium heat until thick.
- Cool.
- Mix into cheese mixture with blender or mixer.
THE STORE'S GREEN DIP
Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining - expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It's also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)
Provided by Sam Sifton
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
- Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
- Serve as a dip with chilled sliced vegetables.
JALAPENO POPPER DIP
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.
Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
GRILLED RED PEPPER DIP
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. -Donna Alwine, Bloomington, Indiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-3/4 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED SEAFOOD DIP
A friend sent me this recipe! A creamy base is layered with cocktail sauce, veggies, seafood and cheese. It's a total crowd pleaser and will be a hit at any gathering.
Provided by Vanessa
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 2h15m
Yield 48
Number Of Ingredients 10
Steps:
- In a medium bowl, blend cream cheese, sour cream and mayonnaise.
- In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
- Cover and chill in the refrigerator at least 2 hours before serving.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 1.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 121.9 mg, Sugar 1 g
GREEN GODDESS DIP
You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 1h15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 1.1 g, Cholesterol 9.1 mg, Fat 10.5 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 83.3 mg, Sugar 0.2 g
BELL PEPPER DIP
Red and green bell peppers add crunch and color to this extraordinarily creamy dip.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients except peppers in medium bowl until blended.
- Stir in peppers.
- Refrigerate 1 hour.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 2 g
ROASTED RED PEPPER & GREEN ONION DIP
A great appetizer to serve with crackers, chips or vegetables. Prep time includes refrigeration time.
Provided by CookingONTheSide
Categories Peppers
Time 3h10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayo, sour cream, cheese and salad dressing until well blended.
- Add peppers and 2 T of the onions, mix well and cover.
- Refrigerate several hours or until chilled.
- Sprinkle with remaining 1 T onions.
- Serve with chips and assorted cut-up fresh vegetables.
Nutrition Facts : Calories 48.7, Fat 4.5, SaturatedFat 1.3, Cholesterol 7.4, Sodium 197.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 0.4
BLACK BEAN, GREEN PEPPER, AND RED ONION DIP
Categories Condiment/Spread Food Processor Bean Onion Appetizer Vegetarian Bell Pepper Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
- While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
ROASTED RED PEPPER AND GREEN ONION DIP
Ten minutes is all you need to make this tasty Roasted Red Pepper and Green Onion Dip. The rest is all chill time in the fridge.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
- Refrigerate several hours or until chilled.
- Sprinkle with remaining onions.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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