Garlic Red Pepper Dip Recipes

MARY'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

MUHAMMARA

Steps:

• Preheat the oven to 425 degrees F. Place the red bell peppers on a parchment paper lined baking sheet and roast for about 35 to 45 minutes.
• Turn the sides of peppers at least once, and roast until they are soft, well cooked and the skin is charred.
• Transfer the roasted bell peppers to a preparation bowl and cover with a cling wrap. Once cooled, peel the skin and remove the seeds.
• Cut the roasted peppers into strips or pieces and place in a food processor. Add the bread crumbs, lemon juice, pomegranate molasses, red pepper flakes (if using, see note), cumin and grated garlic.
• Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture.
• Next, add finely chopped walnuts, Turkish red pepper paste (if using, see note), olive oil, about 1/3 tsp salt and pulse it again to combine well.Tip: Lightly toast the walnuts for flavor.
• Adjust the amount of pomegranate molasses, lemon juice, garlic and seasonings to your taste.
• Transfer the muhammara dip into a shallow serving bowl and use the back of a spoon to create some curvy patterns.
• Drizzle some more olive oil. And garnish with chopped fresh mint or chives and some walnut halves. Store it in refrigerator for about 5 days.

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
• Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
• Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
• Remove from oven and set aside to cool.
• Place all ingredients - including the oil from the pan - into a food processor. Blend for a couple of minutes until totally smooth.
• Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.

CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP

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 PEPPER & GARLIC DIP

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.

CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP

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.

ROASTED RED PEPPER DIP

Steps:

• Combine all the ingredients in a food processor. Process until super smooth.
• Transfer to a serving bowl and serve with an assortment of fresh vegetables and/or fresh bread or bruschetta.Store any unused portion in an airtight container in the refrigerator, where it will keep for 3 or 4 days.

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 GARLIC, ONION AND RED BELL PEPPER DIP

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.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

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.)