ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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.
ROASTED RED PEPPER & GARLIC DIP
Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!
Provided by VLizzle
Categories Peppers
Time 20m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
- Bake at 400°F for 45 minutes.
- Remove the skin from the garlic cloves and place garlic in a blender.
- Add the roasted red peppers and lemon juice and puree.
- Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
- Add the salt and pepper and mix thoroughly.
- Pour into a container and refrigerate for at least 1 hour.
Nutrition Facts : Calories 589.1, Fat 53.1, SaturatedFat 29.7, Cholesterol 137.4, Sodium 649.2, Carbohydrate 21.3, Fiber 4.1, Sugar 8.6, Protein 12.2
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
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.
Provided by mersaydees
Categories Nuts
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.
ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES
Categories Blender Garlic Appetizer Roast Thanksgiving Vegetarian Fennel Bell Pepper Chill Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
- Preheat oven to 450°F.
- While fennel is chilling, make dip:
- Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
- In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
- Drain fennel in a colander and pat dry.
- Serve dip with fennel.
FIRE ROASTED RED PEPPER & GARLIC MAYO OR DIP
I came up with this recipe by tasting as I went...it turned out to be mighty tasty ...I know once it is refrigerated for a day or two, it will be even better...my husband is going to love it on his burgers and sandwiches...I think it could even be used as a dip...enjoy! Update: This spread does make a delicious veggie dip...my...
Provided by Cassie *
Categories Spreads
Time 5m
Number Of Ingredients 6
Steps:
- 1. Place everything into a food processor and pulse until peppers are finely chopped and garlic is minced. Place in an enclosed container and refrigerate for at least 2 hours before using.
ROASTED RED PEPPER, ALMOND AND GARLIC DIP
originally published in Bon Appetit magazine in July 2003. This will fit anyone using the fit for life diet.
Provided by Stormy Stewart @karlyn255
Categories Dips
Number Of Ingredients 6
Steps:
- Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly.
- Season dip to taste with salt and pepper. Transfer to small bowl.
- (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
GRILL ROASTED RED PEPPER AND GARLIC DIP
Categories Pepper
Number Of Ingredients 12
Steps:
- Prepare a medium-hot fire in a grill. Oil the grill rack. Slide the garlic cloves, spacing them slightly apart, onto a metal skewer. Brush with 1 tsp. of the olive oil. Place the bell peppers and skewered garlic on the grill rack over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cover the grill. Cook the garlic, turning it once, until the cloves are browned, about 2 1/2 minutes per side. Cook the peppers, rotating them as necessary, until the skin chars and blisters evenly, 15 to 20 minutes. While the peppers are still hot, slip them into a paper bag, seal the top and let steam for 5 minutes. Remove the peppers from the bag and, using your fingers or a paring knife, peel away the skin. Cut off the stem and remove and discard the seeds. Coarsely chop the peppers. Slide the garlic off the skewer and coarsely chop. In a food processor, combine the bell peppers, garlic, lemon juice, the remaining 2 Tbs. plus 2 tsp. olive oil, the paprika, coriander, the 1 tsp. salt and the 1/2 tsp. pepper. Using pulses, process briefly. Add the torn bread and process, stopping once or twice to scrape down the sides of the work bowl, until the mixture is thick and smooth. Transfer to a bowl and let stand at room temperature for 1 hour to develop the flavors. Adjust the seasonings with salt and pepper. Serve the dip accompanied with the cucumber, fennel and carrots for dipping. Makes about 2 cups dip; serves 6.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love