Roasted Red Pepper And Pesto Dip Recipes
ROASTED RED PEPPER AND PESTO DIP
Swirl in some basil pesto sauce to make perfectly creamy Roasted Red Pepper and Pesto Dip! Prep time for this tasty pesto dip is only 10 minutes.
Provided by My Food and Family
Categories Chips and Snacks
Time 2h10m
Yield 36 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 5
Steps:
- Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
- Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
- Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED RED PEPPER DIP
Provided by Miriam Pascal, OvertimeCook.com
Number Of Ingredients 7
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.
LAYERED PESTO AND RED PEPPER DIP
It only takes a tablespoon each of milk and prepared pesto to give this layered red pepper dip its deliciously creamy pesto appeal!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 9 servings, 2 Tbsp. dip and 16 pieces.
Number Of Ingredients 5
Steps:
- Blend peppers and 1/2 of reduced-fat cream cheese in blender until well blended, stopping occasionally to scrape down side of blender.
- Mix remaining reduced-fat cream cheese, pesto and milk; spread onto small serving plate. Top with pepper puree.
- Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients except crackers.
- Spread into 9" pie plate.
- Bake 15 minutes.
- Cool 5 mins, serve warm with crackers.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
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