Best Best Low Fat Roasted Red Pepper Dip Recipes

MARY'S ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER DIP

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.

RED PEPPER DIP

Steps:

• Process roasted pepper in food processor until smooth. Scrape into serving bowl and stir in remaining ingredients. Refrigerate at least 1 hour. Serve with accompaniments.

ROASTED RED PEPPER DIP

Steps:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

ROASTED RED PEPPER DIP

Steps:

• In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
• Just before serving, sprinkle almonds over dip.

RED PEPPER DIP

Steps:

• Place the peppers, cream cheese, scallions, garlic and lemon juice in a blender or food processor.
• Process until the mixture is thoroughly pureed.
• Pour the mixture into a bowl and chill until needed.

GUILT FREE CREAMY ROASTED RED PEPPER & BASIL DIP (LOW FAT)

Steps:

• Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
• Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
• Stir in the sweet red pepper mixture and combine well.
• Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
• Take out and serve or spread on a sandwich like normal mayo.

BEST LOW FAT ROASTED RED PEPPER DIP

Steps:

• Set oven to broil.
• Cut peppers lengthwise and remove seeds and vein.
• Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
• Broil until skins turn black.
• Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
• Remove skins from peppers and garlic and discard. Both should come off very easily.
• Put peeled peppers and garlic into food processor and puree.
• Add remaining ingredients and process until smooth.
• Chill for at least an hour before serving.

ROASTED RED-PEPPER DIP

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.

EASY LOW FAT ROASTED RED PEPPER DIP

Steps:

• Puree all ingredients in a food processor until smooth.
• Chill for at least an hour.
• Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.