Red Pepper And Garlic Dip For Vegetables Recipes

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CREAMY RED PEPPER VEGGIE DIP



Creamy Red Pepper Veggie Dip image

I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. -Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield 2 1/2 cups.

Number Of Ingredients 10

2 large eggs, slightly beaten
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 package (8 ounces) cream cheese, softened
1 small sweet red pepper, chopped
4 green onions (both white and green portions), chopped
Fresh baby carrots
Fresh broccoli florets

Steps:

  • In a small saucepan over low heat, whisk together the first 5 ingredients. Increase heat to medium; whisk until thickened, 4-5 minutes. Remove from heat. Stir in cream cheese, pepper and onions; mix well. Refrigerate 2 hours; serve with baby carrots and broccoli florets.

Nutrition Facts : Calories 121 calories, Fat 10g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED RED PEPPER AND GARLIC BEAN DIP



Roasted Red Pepper and Garlic Bean Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield About 4 cups

Number Of Ingredients 14

1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 roasted red bell peppers from a jar or grilled, peeled and seeded
2 tablespoons ground cumin
1 tablespoons tahini
Juice of 1/2 lemon
2 teaspoons granulated garlic
2 teaspoons granulated onion
Pinch cayenne pepper (or more as desired)
1/4 cup chicken or vegetable stock
Fresh tortilla chips, for serving

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.

VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE



Vegetables with Red Pepper and Garlic Mayonnaise image

Provided by Brenda Louch

Categories     Condiment/Spread     Food Processor     Garlic     Pepper     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     Chill     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 cup

Number Of Ingredients 6

2 large garlic gloves
1/2 cup diced drained roasted red pepper from jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
Assorted vegetables (such as carrot sticks, yellow bell pepper strips, cherry tomatoes and boiled baby potatoes)

Steps:

  • With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Place dip in center of platter. Arrange vegetables around dip and serve.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

Categories     Condiment/Spread     Sauce     Garlic     Nut     Pepper     No-Cook     Low Fat     Almond     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

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.)

RED PEPPER AND GARLIC DIP FOR VEGETABLES



Red Pepper and Garlic Dip for Vegetables image

This is a perfect dip to accompany fresh vegetables. Light and oh so garlicky! Make it spicy or not so spicy -- either way it is delicious.

Provided by CaribbeanQueen

Categories     Vegetable

Time 40m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 5

2 large garlic cloves
1/2 cup diced drained roasted red pepper
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise

Steps:

  • With a food processor running, drop the garlic through the feed tube and mince. Scrape down sides of bowl.
  • Add roasted pepper, vinegar and cayenne and process until mixture is almost smooth.
  • Add 1/4 cup of the mayonnaise and process using on/off turns until combined.
  • Scoop mixture into a small bowl.
  • Mix in remaining 1/4 cup mayonnaise.
  • Season to taste with salt and pepper.
  • Cover and refrigerate at least 30 minutes.
  • Put dip in center of a serving platter and surround with assorted fresh vegetables.
  • Scoop! Enjoy!

Nutrition Facts : Calories 80.5, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 299.2, Carbohydrate 5.6, Fiber 0.2, Sugar 1.3, Protein 0.3

SMOKED RED PEPPER DIP WITH GRILLED CRUDITE



Smoked Red Pepper Dip with Grilled Crudite image

Provided by Kardea Brown

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 12

2 large red bell peppers
1 bunch asparagus, trimmed
2 cups large button mushrooms, trimmed
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 bunch carrots, peeled and cut into 4-inch by 1/2-inch sticks
8 ounces feta, drained and chopped
1/4 cup Greek yogurt
2 teaspoons lemon juice
1/2 teaspoon smoked paprika
1 clove garlic, minced

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.

MARY'S ROASTED RED PEPPER DIP



Mary's Roasted Red Pepper Dip image

This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Provided by DOREENB

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 32

Number Of Ingredients 7

1 (7 ounce) jar roasted red peppers, drained and diced
¾ pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

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.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g

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