Best Sunset Foods Roasted Red Pepper Dip Recipes
ROASTED RED PEPPER DIP
Steps:
- In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
- Blend it all together until it's smooth and creamy.
- Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.
Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 4 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 1636 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
ROASTED RED PEPPER DIP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 1 cup (serving size 1/4 cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
- Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
SUNSET FOODS' ROASTED RED PEPPER DIP
Sunset Foods is a local grocery store that sells a wonderful red pepper dip from their deli case. This is the recipe for that dip - it's delicious!
Provided by Hey Jude
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place peppers in blender; puree.
- Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
- Slowly add oil while blender is running.
- The dip can be refrigerated in an airtight container for up to 4 days.
- Return to room temperature before serving.
- Serve with vegetables, crostini or pita crisps.
- *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
- **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
ROASTED RED PEPPER DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.
SUNSET DIP
This is a quick and easy snack or party dip. I believe it originally came from the Pace Website. Very versatile as far as adding green onions, black beans or whatever you like!
Provided by Junebug
Categories Spreads
Time 8m
Yield 1 Pie Pan
Number Of Ingredients 3
Steps:
- Spread cream cheese in a 9" microwave safe pie pan.
- Sprinkle with cheddar cheese.
- Microwave on high 2-3 minutes until cheddar cheese is melted.
- Top with Sauce.
- Serve with Chips.
Nutrition Facts : Calories 1316.8, Fat 117, SaturatedFat 73.7, Cholesterol 368.1, Sodium 2927.1, Carbohydrate 23.7, Fiber 4.1, Sugar 9, Protein 49.2
ROASTED RED PEPPER DIP
A friend of ours from Austin made this as an appetizer on our latest ski trip and it was gobbled up in minutes! Thought I'd share this easy and delicious dip with the rest of my fellow Zaars!
Provided by Leslie in Texas
Categories Peppers
Time 40m
Yield 8 appetizer servings, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and spread in a shallow, oven-proof dish.
- Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
- Serve warm with your favorite crackers or chips.
Nutrition Facts : Calories 507.5, Fat 43.7, SaturatedFat 21.1, Cholesterol 102.4, Sodium 1204.2, Carbohydrate 12.8, Fiber 0.6, Sugar 3.1, Protein 17.6
BEST LOW FAT ROASTED RED PEPPER DIP
This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!
Provided by Aimchick
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to broil.
- Cut peppers lengthwise and remove seeds and vein.
- Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
- Broil until skins turn black.
- Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
- Remove skins from peppers and garlic and discard. Both should come off very easily.
- Put peeled peppers and garlic into food processor and puree.
- Add remaining ingredients and process until smooth.
- Chill for at least an hour before serving.
Nutrition Facts : Calories 77.7, Fat 1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 311, Carbohydrate 8.7, Fiber 1.7, Sugar 3.7, Protein 9.1
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