Roasted Bell Pepper Dip Recipes

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

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.

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.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer peppers to processor.
• Heat 2 tablespoons olive oil in heavy medium skillet over medium heat. Add chopped onion and sauté until tender and golden, about 6 minutes. Add ground cumin and minced garlic; stir 1 minute.
• Transfer onion mixture to processor with bell peppers. Add pomegranate molasses, dark molasses and cayenne pepper. Using on/off turns, process until coarse puree forms. Season red pepper dip to taste with salt and pepper. Refrigerate at least 2 hours and up to 1 day to blend flavors.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Steps:

• Uncooked Version: Cut peppers, garlic and onions for easy blending.
• Add olive oil and seasonings to blender and puree.
• (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
• Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
• Cube or dice peppers and onion and chop garlic.
• Heat olive oil, onion and garlic in saute pan until just beginning to brown.
• Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
• Place contents in a blender or food processor and puree.
• Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
• Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
• Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
• To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
• Refrigeration keeps dish approximately 4 days.

Steps:

• In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Steps:

• Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
• Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.

Steps:

• In a medium bowl, mix together sour cream, roasted red peppers, green chile peppers, garlic, salt and hot pepper sauce. Chill in the refrigerator 2 hours, or until cold, before serving.