Sunsetfoodsroastedredpepperdip Recipes

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.

ROASTED RED PEPPER DIP I

Steps:

• In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
• Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

BEST LOW FAT ROASTED RED PEPPER DIP

Steps:

• Set oven to broil.
• Cut peppers lengthwise and remove seeds and vein.
• Place peppers skin side and whole garlic cloves up on a baking sheet on the top shelf of the oven.
• Broil until skins turn black.
• Remove peppers and garlic from the baking sheet and place in a large bowl and cover tightly with plastic wrap until cool enough to handle.
• Remove skins from peppers and garlic and discard. Both should come off very easily.
• Put peeled peppers and garlic into food processor and puree.
• Add remaining ingredients and process until smooth.
• Chill for at least an hour before serving.

EASY LOW FAT ROASTED RED PEPPER DIP

Steps:

• Puree all ingredients in a food processor until smooth.
• Chill for at least an hour.
• Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.

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.

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.

ROASTED RED PEPPER DIP

Steps:

• Mix all ingredients together and spread in a shallow, oven-proof dish.
• Bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
• Serve warm with your favorite crackers or chips.

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.

KATIE'S ROASTED RED PEPPER DIP

Steps:

• Place all ingredients except scallion in a food processor and pulse until smooth.
• Garnish with scallion.
• Serve with crudites.(crunchy raw veggies).

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.