Red Onion Black Pepper Spread Recipes

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RED ONION DIP



Red Onion Dip image

This homemade red onion dip is simple to make and perfect to serve with chips or veggies. Low carb, gluten-free and vegetarian friendly.

Provided by Betty Davies

Categories     Dip

Time 40m

Number Of Ingredients 9

2 tablespoons salted butter
3 red onions ((diced))
½ teaspoon salt and black pepper
½ teaspoon garlic powder
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
½ cup mayonnaise
½ cup sour cream
2 tablespoons fresh chives ((chopped))

Steps:

  • Add the butter, sliced red onions, salt, pepper, garlic powder, brown sugar and Worcestershire sauce into a pot and place on a medium heat on the stovetop.
  • Stir the pot a few times as the butter melts.
  • Cook the onions down for about 30 minutes until they are softened. Stir occasionally.
  • Take off of the stovetop, and let the onions cooled completely.
  • Mix together the mayonnaise, sour cream and fresh chives in a bowl.
  • Stir in the cooled onions, and refrigerate for 2 hours.
  • Taste and season if needed, and serve with a sprinkle of fresh chives.

Nutrition Facts : Calories 345 kcal, Carbohydrate 13 g, Protein 2 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 588 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP



Roasted Garlic, Onion and Red Bell Pepper Dip image

Provided by Brad Avooske

Categories     Condiment/Spread     Food Processor     Garlic     Onion     Roast     Cocktail Party     Vegetarian     Buffet     Cream Cheese     Feta     Bell Pepper     Chill     Bon Appétit     California

Yield Makes 2 1/2 cups

Number Of Ingredients 9

1 garlic head, halved crosswise
1 medium onion, peeled, halved crosswise
4 tablespoons olive oil
1 red bell pepper
1 8-ounce package cream cheese
1/2 cup crumbled feta cheese
6 Kalamata olives or other brine-cured black olives, pitted
1 tablespoon drained capers
1 French-bread baguette, cut into 1/4-inch slices

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 SPREAD



Roasted Red Pepper Spread image

Silky smooth, thick red pepper spread with the full taste -courtesy of tomatoes, garlic, onion, red wine vinegar and some kick with hot peppers- is at home dolloped on fried eggs, spread on toast, as a pizza sauce, or as a dip (either alone or stirred into mayonnaise or softened cream cheese). This makes about 5 cups, so you can half the recipe, make all of it and freeze some, or even double it and can it and give it as gifts or stash it all. Great to use up all those wonderful red bell peppers(and cayenne peppers) from the garden. Adapted from The Ball Complete Book of Home Preserving and posted on foodie with family.

Provided by Sharon123

Categories     Spreads

Time 55m

Yield 5 8 ounce cups

Number Of Ingredients 9

5 3/4 lbs sweet red peppers
1/4 lb fresh cayenne pepper (or other red-hued hot peppers, If you don't like heat, use an additional 1/2 pound of sweet red bell)
1 lb plum tomato
1 small onion, unpeeled and uncut
3 large garlic cloves, unpeeled and uncut
1/2 cup red wine vinegar
2 tablespoons packed thinly sliced fresh basil (chiffonade)
2 teaspoons sugar (raw turbinado sugar is best)
1 teaspoon salt

Steps:

  • Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.
  • When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don't panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
  • Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.
  • You may either refrigerate the red pepper spread at this point, or freeze it in single serving sizes, or can it to make it shelf stable.
  • To can the spread for long-term storage:
  • Ladle the hot spread into prepared 8-ounce jars leaving ½-inch of headspace. (For information on how to do this, click here ) Use a stainless steel chopstick or butterknife to remove any air bubbles. If the level of the spread lowers after air bubbles are removed, you can add more hot spread.
  • Wipe the rims of the jars with a damp cloth, put the lid in place, and screw on the rings until fingertip tight. Place on a rack in a canner, cover with hot water, and bring to a boil with the lid on the canner. Once the water reaches a full rolling boil, begin a 10-minute timer (15 minutes for pints). When the timer is done, remove the lid from the canner, turn off the heat and let it stand for 5 minutes before carefully transferring the jars to a towel or rack on the counter to cool, undisturbed.
  • When the jars are completely cool, remove the rings for storage, wipe the jars clean and label. Store in a cool, dry place for up to a year.

Nutrition Facts : Calories 207.2, Fat 1.9, SaturatedFat 0.2, Sodium 495.4, Carbohydrate 40.8, Fiber 12.7, Sugar 27.8, Protein 6.7

ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 cups.

Number Of Ingredients 9

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED RED PEPPER SPREAD



Roasted Red Pepper Spread image

Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 30

Number Of Ingredients 9

6 pounds red bell peppers
1 pound Italian plum tomatoes
2 cloves garlic, unpeeled
1 small white onion
½ cup red wine vinegar
2 tablespoons finely chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
  • Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
  • Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g

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