Roasted Pepper Dip Recipes

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MARY'S ROASTED RED PEPPER DIP

This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Provided by DOREENB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 32

Number Of Ingredients 7



Mary's Roasted Red Pepper Dip image

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.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g

1 (7 ounce) jar roasted red peppers, drained and diced
¾ pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

ROASTED PEPPER DIP

I've brought this creamy dip to many events in our community, to family get-togethers and to the elementary school where I work as a school psychologist. I'm always asked for the recipe. -Amy Brasley, Meridian, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9



Roasted Pepper Dip image

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.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

4 ounces fat-free cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped roasted sweet red peppers
1/2 cup grated Parmesan cheese
1/3 cup shredded pepper Jack cheese
1/4 cup finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Assorted crackers

ROASTED RED PEPPER DIP

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 1 cup (serving size 1/4 cup)

Number Of Ingredients 6



Roasted Red Pepper Dip image

Steps:

  • Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
  • Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

ROASTED RED PEPPER DIP

Categories     Condiment/Spread     Food Processor     Cocktail Party     Fourth of July     Bell Pepper     Summer     Chill     Healthy     Molasses     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 9



Roasted Red Pepper Dip image

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.

4 large red bell peppers
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
3 garlic cloves, minced
2 tablespoons pomegranate molasses*
1 tablespoon robust-flavored (dark) molasses
Pinch of cayenne pepper
*A thick pomegranate syrup, available at Middle Eastern markets and at some supermarkets.

ROASTED RED-PEPPER DIP

Provided by Trish Hall

Categories     dips and spreads, appetizer

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7



Roasted Red-Pepper Dip image

Steps:

  • Arrange the peppers on a double layer of paper towels, and let dry.
  • Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
  • Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

14 ounces roasted red peppers, either store-bought or homemade
1 medium clove garlic
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons minced Italian parsley
1 tablespoon lemon juice
2 teaspoons capers, drained

ROASTED RED PEPPER & GARLIC DIP

Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

Provided by VLizzle

Categories     Peppers

Time 20m

Yield 2 Cups

Number Of Ingredients 10



Roasted Red Pepper & Garlic Dip image

Steps:

  • Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
  • Bake at 400°F for 45 minutes.
  • Remove the skin from the garlic cloves and place garlic in a blender.
  • Add the roasted red peppers and lemon juice and puree.
  • Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
  • Add the salt and pepper and mix thoroughly.
  • Pour into a container and refrigerate for at least 1 hour.

Nutrition Facts : Calories 589.1, Fat 53.1, SaturatedFat 29.7, Cholesterol 137.4, Sodium 649.2, Carbohydrate 21.3, Fiber 4.1, Sugar 8.6, Protein 12.2

1 tablespoon olive oil
6 garlic cloves
3 red bell peppers, roasted, peeled and seeded
1 teaspoon ground cumin
1 tablespoon fresh cilantro
1/4 cup lemon juice (juice from one lemon)
1 (8 ounce) package cream cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

ROASTED RED BELL PEPPER AND GARLIC DIP

This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.

Provided by Dawnab

Categories     Spreads

Time 5m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 8



Roasted Red Bell Pepper and Garlic Dip image

Steps:

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

2 roasted red peppers, peeled and seeded
4 garlic cloves, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
3 tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
thin crackers or toasted baguette, sliced

ROASTED RED PEPPER DIP II

Serve this delicious cold roasted red pepper dip with assorted cut up veggies or chips.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Spicy

Time 2h10m

Yield 32

Number Of Ingredients 6



Roasted Red Pepper Dip II image

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.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 1.1 g, Cholesterol 6.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 205.6 mg, Sugar 0.1 g

1 (16 ounce) container sour cream
1 (7 ounce) jar roasted red peppers, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 clove garlic, minced
1 teaspoon salt
½ teaspoon hot pepper sauce

ROASTED RED PEPPER DIP

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8



Roasted Red Pepper Dip image

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.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

ROASTED RED PEPPER DIP RECIPE

This roasted red pepper dip is absolutely delicious. It's warm, cheesy, and makes a perfect appetizer.

Provided by Steph Loaiza

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 7



Roasted Red Pepper Dip Recipe image

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, mix together all ingredients until completely combined.
  • Pour mixture into an oven-safe baking dish (I used an 8x8" dish).
  • Bake for 15-20 minutes, until the dip is bubbling and starts to brown.
  • Serve warm with your favorite crackers, bread, or chips.

Nutrition Facts : Calories 236 kcal, Carbohydrate 7 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 754 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

1 cup roasted red peppers (diced (I used about half of a 16-oz jar, drained, and chopped them up))
2 cups shredded Monterey Jack cheese
8 ounces cream cheese
1 cup mayonnaise
1 Tablespoon dried minced onion ((you could also use fresh onions if you want))
1 clove garlic (minced)
1 Tablespoon dijon mustard

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