Best Green Pepper Dip Recipes

ROASTED RED PEPPER AND GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

BLACK BEAN, GREEN PEPPER, AND RED ONION DIP

Steps:

• In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
• While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.

GREEN CHILE PEPPER AND TOMATO CHICKEN DIP

Steps:

• In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.

GREEN PEPPER DIP

Steps:

• Mix cream cheese, pepper, and onion.
• In saucepan, combine next four ingredients.
• Stir over medium heat until thick.
• Cool.
• Mix into cheese mixture with blender or mixer.

ROASTED RED PEPPER & GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and salad dressing until well blended.
• Add peppers and 2 T of the onions, mix well and cover.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining 1 T onions.
• Serve with chips and assorted cut-up fresh vegetables.

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.

HOT PARMESAN GREEN CHILE PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

HOT PARMESAN GREEN CHILE PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

GREEN PEPPER DIP

Steps:

• Grate or chop the pepper and onion in a blender. Add the packages of cream cheese slowly to the mixture. Set aside. On medium temperature, cook stir the vinegar, butter, sugar, and egg yolks in a saucepan. After the mixture has begun bubbling, stir in the gelatin until dissolved. Cool slightly, then add to the blended pepper mixture. Blend thoroughly. Cool overnight.

TINA'S GREEN AND GOLD POTTED PACKER PEPPER DIP

Steps:

• 1. Bring Butter, vinegar and sugar to a boil in a small sauce pan.
• 2. Beat into cream cheese.
• 3. Fold in chopped pepper. Garnish with more chopped pepper if desired.