Sunset Foods Roasted Red Pepper Dip Recipes

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
• Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

SUNSET DIP

Steps:

• Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
• Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.

ROASTED RED PEPPER DIP

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.

HOT ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
• In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

ROASTED RED PEPPER DIP

Steps:

• Combine all the ingredients in a food processor. Process until super smooth.
• Transfer to a serving bowl and serve with an assortment of fresh vegetables and/or fresh bread or bruschetta.Store any unused portion in an airtight container in the refrigerator, where it will keep for 3 or 4 days.

SUNSET FOODS' ROASTED RED PEPPER DIP

Steps:

• Place peppers in blender; puree.
• Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
• Slowly add oil while blender is running.
• The dip can be refrigerated in an airtight container for up to 4 days.
• Return to room temperature before serving.
• Serve with vegetables, crostini or pita crisps.
• *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
• **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

ROASTED RED PEPPER DIP

Steps:

• Combine all ingredients in a small food processor.
• Blend until smooth.
• Serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.