ROASTED GARLIC, ONION AND RED BELL PEPPER DIP
Provided by Brad Avooske
Categories Condiment/Spread Food Processor Garlic Onion Roast Cocktail Party Vegetarian Buffet Cream Cheese Feta Bell Pepper Chill Bon Appétit California
Yield Makes 2 1/2 cups
Number Of Ingredients 9
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.
CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP
Provided by Emeril Lagasse
Categories appetizer
Time 1h55m
Yield about 2 cups dip
Number Of Ingredients 20
Steps:
- For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
- Preheat the oven to 350 degrees F.
- Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
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
Steps:
- Place all ingredients in food processor.
- Process until smooth.
- If desired, garnish with a sprig of fresh parsley or basil.
CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP
I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.
Provided by Manami
Categories Peppers
Time 1h30m
Yield 2 cups dip
Number Of Ingredients 21
Steps:
- ROASTED GARLIC:.
- Preheat the oven to 350ºF.
- Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic expel the cloves into a bowl.
- Mash into a paste.
- Set aside until needed.
- *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
- PREPARE DIP:.
- Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
- Place in a plastic or paper bag, and cool for about 15 minutes.
- Peel the peppers, remove the seeds and stems, and discard.
- Coarsley chop the peppers.
- Transfer the peppers and garlic to a food processor and process until smooth.
- Add the cheese and process until smooth.
- With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
- Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- Adjust the seasoning, to taste.
- Transfer to a decorative bowl and refrigerate for 1 hour.
- Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- Serve cool or at room temp, with assorted crudites for dipping.
Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4
SNAPPY RED BELL PEPPER DIP WITH SHRIMP
Categories Condiment/Spread Food Processor Tomato No-Cook Cocktail Party Buffet Cream Cheese Shrimp Bell Pepper Chill Jalapeño Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- With machine running, drop garlic cloves through feed tube of processor; chop finely. Add roasted peppers with their juices; purée until almost smooth. Add cream cheese and cumin; blend until smooth. Transfer to medium bowl. Mix in tomato, onions and jalapeño. Season with salt and pepper. Cover and refrigerate at least 4 hours and up to 2 days. Rewhisk before serving. Place dip in center of platter. Surround with shrimp and serve.
ROASTED SUNFLOWER SEED FETA DIP WITH BELL PEPPER
This is a recipe my sis and me came up with as a quick and healthy dip for a busy weeknight. It is creamy and has a lovely fresh taste from the bell pepper, while the roasted sunflower seeds add a great depth of flavour. I hope you enjoy!
Provided by Lalaloula
Categories Spreads
Time 14m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a frying pan til quite hot. Dont add any oil or fat.
- When the pan is hot add in the sunflower seeds and roast them for a few minutes until they start to brown. They will smell roasty when theyre ready and have a nice brown shimmer.
- Set aside.
- In a high rimmed bowl combine feta cheese, garlic powder, bell pepper and rosemary if using. Add sunflower seeds. Puree using a hand held blender until it has a nice creamy consistency. There will still be chunks, but thats ok.
- Season with freshly ground black pepper to taste.
- Enjoy!
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
JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP
Steps:
- Puree all ingredients except jicama in processor until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Serve with jicama.
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
RED BELL PEPPER DIP
Make and share this Red Bell Pepper Dip recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor and blend until smooth.
- Chill for at least 2 hours and serve with tostados or tortilla chips.
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
RED BELL PEPPER-WALNUT DIP (MUHAMMARA)
Provided by John Willoughby
Categories quick, dips and spreads, side dish
Time 5m
Yield About 2 1/2 cups
Number Of Ingredients 12
Steps:
- Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
- Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
- With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 7 grams
SWEET RED BELL PEPPER DIP
Make and share this Sweet Red Bell Pepper Dip recipe from Food.com.
Provided by GoodGrubCook
Categories Peppers
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Put diced peppers and vinegar in blender and pulse until smooth. Place in sauce pan, add sugar and salt. Simmer uncovered over low heat for 1 hr or unitl the consistancy of applesauce. Allow to cool slightly and pour half over each of 2 blocks of 8 oz of cream cheese.
Nutrition Facts : Calories 190.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 41.6, Sodium 209.9, Carbohydrate 15.4, Fiber 0.6, Sugar 13.8, Protein 3.1
BELL PEPPER DIP
Categories Pepper
Number Of Ingredients 8
Steps:
- Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least 2 hours before serving.
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