BELL PEPPER DIP
One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade. Quick, easy, delicious and versatile!
Provided by Shirl J 831
Categories Spreads
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.1, Fat 14.4, SaturatedFat 2, Sodium 11.4, Carbohydrate 25.3, Fiber 5, Sugar 6.3, Protein 3.9
ROASTED RED PEPPER DIP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 1 cup (serving size 1/4 cup)
Number Of Ingredients 6
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.
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
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.
ROASTED RED PEPPER WITH FETA DIP
Categories Condiment/Spread Garlic Broil Quick & Easy Feta Bell Pepper Chill Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
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
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
ROASTED BELL PEPPER DIP
Smoky and smooth, this cream-cheese dip goes together fast with jarred red bell peppers and just a few seasonings.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In medium bowl, mix all ingredients except cilantro sprigs and crackers. Spoon into serving bowl. Garnish with cilantro sprigs.
- Serve immediately with crackers, or cover and refrigerate until serving time. If refrigerated, let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 1 g, TransFat 0 g
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
ROASTED RED PEPPER DIP I
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!
Provided by MILKY_WAY87
Categories Appetizers and Snacks Spicy
Time 4h45m
Yield 32
Number Of Ingredients 11
Steps:
- In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
- Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g
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