Roasted Red Pepper Sun Dried Tomato Hot Cheese Dip Yum Recipes

CHICKEN WITH SUN-DRIED TOMATO AND ROASTED PEPPER CREAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the garlic until softened, about 2 minutes. Lay the chicken breasts into the skillet, and cook until lightly browned, about 5 minutes per side. Pour in the chicken broth, red wine, Italian seasoning, and sun-dried tomatoes; reduce heat to low, and simmer until the chicken is no longer pink inside and the sauce is reduced, 15 to 20 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spinach fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Arrange the fettuccine on a serving platter.
• Stir the roasted red peppers and cream into the skillet, and bring just to a simmer. Allow to simmer for about 5 minutes. Remove the chicken breasts, and arrange on the fettuccine. Whisk the flour into the sauce, and simmer until thickened, about 3 more minutes, whisking constantly. Pour sauce over chicken and pasta.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Steps:

• In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
• Add cream cheese, sour cream, and salt and pepper.
• Puree until smooth.
• Serve with pita or tortilla chips, or fresh veggie dippers.

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!

Steps:

• Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
• Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
• Serve hot with crackers or vegetables.

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

Steps:

• Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
• *It is important that the cream cheese be room temperature so there are no lumps.

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP

Steps:

• In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

SUN-DRIED TOMATO DIP

Steps:

• Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP

Steps:

• Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
• Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.