Best Roasted Red Pepper Green Onion Dip Recipes

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ROASTED RED PEPPER AND GREEN ONION DIP



Roasted Red Pepper and Green Onion Dip image

Ten minutes is all you need to make this tasty Roasted Red Pepper and Green Onion Dip. The rest is all chill time in the fridge.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

1 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 jar (7 oz.) roasted red peppers, well drained, chopped
3 Tbsp. sliced green onions, divided

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.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ROASTED RED PEPPER & GREEN ONION DIP



Roasted Red Pepper & Green Onion Dip image

A great appetizer to serve with crackers, chips or vegetables. Prep time includes refrigeration time.

Provided by CookingONTheSide

Categories     Peppers

Time 3h10m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 6

1 cup light mayonnaise
1 cup reduced-fat sour cream or 1 cup light sour cream
1/2 cup asiago cheese, grated
1 (2/3 ounce) envelope Good Seasons Italian dressing, and recipe mix
1 (7 ounce) jar roasted red peppers, well drained and chopped
3 tablespoons green onions, sliced and divided

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.

Nutrition Facts : Calories 48.7, Fat 4.5, SaturatedFat 1.3, Cholesterol 7.4, Sodium 197.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 0.4

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