Grilled Red Pepper Dip Recipes

GRILLED RED PEPPER DIP

Steps:

• Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftovers.

GRILLED RED PEPPER DIP WITH SHRIMP

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch space between pieces (you should have 3 to 4 shrimp per skewer). Brush lightly with some of the olive oil; set aside.
• Lightly brush sweet peppers or onions with remaining olive oil. For a charcoal grill, grill shrimp skewers and vegetables on the rack of an uncovered grill directly over medium coals. Grill shrimp for 9 to 11 minutes or until shrimp turn opaque, turning once halfway through; grill peppers for 15 minutes or until charred, turning occasionally. Grill onions about 5 minutes or until limp and slightly charred, turning once halfway through. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers or onions, and shrimp directly over heat. Cover and grill as above.) Wrap peppers in foil and let stand about 15 minutes or until cool and skin loosens. Remove stems and seeds from peppers. Using a sharp paring knife, peel peppers. Place shrimp skewers on a tray; cover and chill in the refrigerator 1 to 24 hours.
• In a blender or food processor combine peppers or onions, sour cream, salt, and black pepper. Cover and blend or process with a few on/off turns to coarsely chop the mixture. Transfer to a small bowl. (Or, coarsely chop the vegetables. In a small bowl stir together the sour cream, vegetables, salt, and black pepper.) Cover and chill in the refrigerator 1 to 24 hours. Serve dip with shrimp on skewers. Makes 8 servings (about 1-1/2 cups dip).

GRILLED EGGPLANT PEPPER APPETIZER DIP

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
• Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.

SMOKED RED PEPPER DIP WITH GRILLED CRUDITE

Steps:

• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
• Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
• When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.