Pestoroastedredpepperdip Recipes

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HOT ROASTED RED PEPPER DIP

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Hot Roasted Red Pepper Dip image

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.

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

LAYERED PESTO AND RED PEPPER DIP

It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.

Number Of Ingredients 5



Layered Pesto and Red Pepper Dip image

Steps:

  • Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
  • Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1/4 cup chopped drained roasted red peppers
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. milk
thin wheat snack crackers

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