Best Red Pepper Cheese Dip Recipes

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ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!

Provided by Sarah 11879

Categories     Cheese

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 red bell peppers, seeded roasted and peeled
2 heads roasted garlic, pulp squeezed and skin removed
8 ounces plain soft fresh goat cheese
6 tablespoons virgin olive oil
7 tablespoons chopped fresh basil
3 tablespoons dried oregano
2 tablespoons chopped fresh rosemary
kosher salt
fresh ground pepper

Steps:

  • To roast peppers:.
  • Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
  • Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
  • To make dip:.
  • Place the red peppers, garlic and cheese in a food processor.
  • Pulse until smooth.
  • Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
  • Place in a serving bowl; stir to make sure that the dip is homogenized.
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP



Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip image

Categories     Cheese     Dairy     Cocktail Party     Super Bowl     Vegetarian     Fall     Gourmet

Yield Makes 24 to 32 hors d'oeuvres

Number Of Ingredients 14

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment: chipotle lime sour cream dip
For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream
*available at Hispanic markets and some specialty foods shops

Steps:

  • To make the quesadillas:
  • Preheat oven to 400°F.
  • In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
  • In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
  • Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
  • Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
  • Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
  • To make the dip:
  • In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

RED PEPPER, SPINACH AND GOAT CHEESE DIP



Red Pepper, Spinach and Goat Cheese Dip image

Discover your new favorite dip with this Red Pepper, Spinach and Goat Cheese Dip recipe. Made with KRAFT Italian Roasted Red Pepper Dressing, onion, tomato basil pasta sauce, cream cheese, goat cheese and more, this spinach and goat cheese dip will please every palate.

Provided by My Food and Family

Categories     Dips & Spreads

Time 45m

Yield 32 servings (2 Tbsp. each)

Number Of Ingredients 8

1/4 cup KRAFT Italian Roasted Red Pepper Dressing
1 onion, chopped
1 red pepper, chopped
1 pkg. (5 oz.) baby spinach leaves
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (4 oz. each) goat cheese
1/4 cup tightly packed fresh basil leaves, chopped

Steps:

  • Heat oven to 400ºF.
  • Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
  • Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
  • Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Spoon pasta sauce mixture around edge of cream cheese mixture.
  • Bake 18 to 20 min. or until dip is heated through.
  • Top with basil.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!



Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum! image

This recipe makes a lot - and that is a good thing, because it is eaten as fast as it is taken out of the oven. Great with pita chips, crackers, or carrot sticks. I have successfully cut the recipe in half. This one will be a favorite of cheese lovers!

Provided by Viclynn

Categories     Cheese

Time 35m

Yield 1/4 cup, 28 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/4 cup onion, finely chopped
4 garlic cloves, minced
1 (7 ounce) jar sun-dried tomatoes packed in oil, finely chopped
2/3 cup roasted red pepper, finely chopped
4 cups Italian cheese blend, shredded
1 cup parmesan cheese, shredded and divided

Steps:

  • Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
  • Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
  • Serve hot with crackers or vegetables.

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

Provided by Food Network Kitchen

Categories     appetizer

Yield About 2 cups of dip

Number Of Ingredients 14

1 large red pepper
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream
1 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 cup baby carrots
1 cup button mushrooms, cleaned and cut in half
1 bunch asparagus, steamed until al dente
1 pint cherry tomatoes, cleaned
2 cups cauliflower florets
2 cups broccoli florets

Steps:

  • Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

RED PEPPER CHEESE DIP



Red Pepper Cheese Dip image

Chopped chives and red peppers give this dip a festive appeal. Also appealing: a base made from whipped cream cheese cuts down on prep time.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h15m

Yield Makes 16 servings, 2 Tbsp. dip and 19 crackers each.

Number Of Ingredients 5

1 container (8 oz.) PHILADELPHIA Whipped Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
1 jar (7 oz.) roasted red peppers, drained, chopped
1/4 cup chopped fresh or frozen chives
mini stoned wheat snack crackers

Steps:

  • Mix cheeses, red peppers and chives until well blended; cover.
  • Refrigerate at least 1 hour to allow flavors to blend.
  • Serve as a dip with crackers.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

DAN'S ROASTED RED PEPPER NACHO CHEESE DIP



Dan's Roasted Red Pepper Nacho Cheese Dip image

My husband insisted on making this appetizer for New Years, I merely was the Sous Chef & photographer. He chose Premium Beef, & the name brand cheese, although others may be used, but he has this thing about fat, & preferred to use Ground Round only. This is one of his favorite New Years Appetizers, & the first time he has...

Provided by Rose Mary Mogan

Categories     Meat Appetizers

Time 2h15m

Number Of Ingredients 7

3 lb velveeta cheese cubed
1 lb lean pork sausage, good quality
1 can(s) green chilies, 7 ounces
1 can(s) cream o mushroom soup, undiluted
1 can(s) rotel diced tomatoes, undrained
1 jar(s) roasted red peppers, drained & chopped, optional
2 lb ground round, may use chuck or reg beef

Steps:

  • 1. Cube the Velveeta Cheese into medium size cubes and set aside till needed.
  • 2. Add both the Ground Round and Pork sausage to a medium size skillet and cook over medium high heat.
  • 3. Cook meats until browned, but remove excess liquid that accumulates. Note although we used Ground Round there was still an excess accumulation of fat. Removing the fat keeps the dip nice and thick.
  • 4. Chop onion & Roasted red peppers if using into medium size pieces.
  • 5. Add the cooked ground meat along with the chopped roasted peppers, undrained chilis, & diced tomatoes, cream of mushroom soup. I USED A 6 QUART CROCK POT.
  • 6. Add the cubed Velveeta and diced onions. Stir and mix together with a large spoon.Follow Manufactures Direction for cooking. I cooked on high for 1 hour, then removed lid and stirred. Then cooked an additional 45 minutes till cheese was melted and mixture was thick and rich. Depending on your crock pot may require MORE OR LESS TIME AS NEEDED.
  • 7. Serve with chips of choice as well as optional sliced pickled jalapeno's if desired. notice how thick rich and cheesy the dip is. Add chips & a few friends & ENJOY.
  • 8. NOTE: ONCE DIP IS READY TURN TO WARM SETTING. BE AWARE OF ANY CONDENSATION THAT FORMS ON LID IF LEAVING FOR AN EXTENDED PERIOD OF TIME AS THIS MAY DILUTE YOUR DIP.

CREAM CHEESE AND RED PEPPER DIP



Cream Cheese and Red Pepper Dip image

Make and share this Cream Cheese and Red Pepper Dip recipe from Food.com.

Provided by ccrcat

Categories     Spreads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 large red peppers
8 ounces cream cheese
1 teaspoon olive oil
1 teaspoon garlic powder
salt and pepper
wheat crackers

Steps:

  • Place peppers in toaster oven at high temperature until the skin is brown and has partially popped. (About 20 mins, you may need to turn them ocassionally).
  • Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes).
  • Slice the peppers thinly.
  • Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper.
  • Place peppers on top of the cream cheese.
  • Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese.

Nutrition Facts : Calories 231.5, Fat 21.1, SaturatedFat 12.7, Cholesterol 62.4, Sodium 169.7, Carbohydrate 7, Fiber 1.7, Sugar 3.7, Protein 5.2

RED PEPPER 'N' CHEESE DIP



Red Pepper 'n' Cheese Dip image

This is a favorite recipe of mine to give as a gift during the holiday season. I usually give a 4 oz. baby food jar of it along with a box of crackers and an 8 oz package of Cream Cheese.-Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1-1/2 cups per batch.

Number Of Ingredients 9

10 to 12 medium sweet red peppers, quartered and seeded
1 cup sugar
1/2 cup all-purpose flour
3/4 cup white vinegar
1/4 cup butter, cubed
2 teaspoons prepared mustard
ADDITIONAL INGREDIENTS (for each batch):
1 package (8 ounces) cream cheese, softened
Assorted crackers or vegetables

Steps:

  • In a food processor, cover and process peppers in batches until pureed. Process enough peppers to yield 3 cups. In a large saucepan, combine sugar and flour. Stir in vinegar until smooth. Add the butter, mustard and pureed peppers. , Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat; cool completely. Refrigerate until ready to prepare dip. Yield: 7 batches (3-1/2 cups total). , To prepare dip: In a small bowl, beat cream cheese and 1/2 cup mix until smooth. Serve with crackers or vegetables.

Nutrition Facts : Calories 173 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 123mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

RED PEPPER-CHEESE DIP



RED PEPPER-CHEESE DIP image

Categories     Appetizer

Yield 16 servings

Number Of Ingredients 9

1 large red bell pepper
1 small onion, peeled and halved
Cooking spray
1 whole garlic head
1 cup plain fat-free yogurt
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat broiler. Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside. Reduce oven temperature to 400°. Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins. Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.

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