Best Roasted Red Pepper Sundried Tomato Dip Recipes

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ROASTED RED PEPPER SUNDRIED TOMATO DIP



ROASTED RED PEPPER SUNDRIED TOMATO DIP image

Categories     Appetizer     No-Cook

Yield 8-10 people

Number Of Ingredients 12

2 small garlic cloves (or 1 t minced)
7oz roasted red peppers (oil packed, but drain the oil)
8oz sundried tomatoes (oil packed, but drain the oil)
1/4 cup drained bottled pepperocinis (cut off stems)
1/2 lb crumbled feta cheese (1 1/2 cups)
8oz softened cream cheese
1/4 t Worchestershire sauce
1/2 t salt
1/4 t pepper
1/4 cup olive oil
1 cup loosely packed fresh basil leaves (I use less)
1 cup loosely packed flat leaf parsley (I use less)

Steps:

  • In food processor, blend garlic, peppers, tomatoes, pepperoncini. Add Worchestershire sauce, salt, pepper and cheeses. Add oil gradually, blending as you process. Add basil and parsley and pulse until fully chopped and blended.

SUNDRIED TOMATO AND ROASTED RED PEPPER DIP



SUNDRIED TOMATO AND ROASTED RED PEPPER DIP image

Categories     Vegetable     Appetizer

Yield 2 cups

Number Of Ingredients 7

2 7 oz jars roated red pepper,s drained and patted dry
8 sun dried tomato halves, drained well and patted
1 garlic clove, minced and mashed to a paste with a pinch of salt
1 T fresh lemon juice
2 T chopped flat leaf parsley
4 oz cream cheese, cut into bits and softened
1/2 cup sour cream

Steps:

  • In a food processor puree peppers, tomatoes, garlic paste, lemon juice and 2 T of the parsley until smooth. Add the cream cheese, sour cram and salt and pepper to taste and puree the mistur until smooth, scraping down the sides of the bowl occasionally, transfer the dip to a serving bowl, garnish with the additional parsley and servie with pita toasts, crudites or fresh veggies.

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