Tomato Pepper Dip Recipes

TOMATO & PEPPER DIP

Tomato & pepper dip image

A delicious filling yet low-calorie starter

Provided by Good Food team

Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 15m

Number Of Ingredients 4

Ingredients

375g jar of Peppadew sweet piquante peppers
3 tomatoes, roughly chopped
1 tbsp sundried tomato paste
a bunch of chives, snipped

Steps:

Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill - they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

Nutrition Facts : Calories 80 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.76 milligram of sodium

CREAMY TOMATO AND PEPPER DIP

Creamy Tomato and Pepper Dip image

This thick and rich dip is the perfect centerpiece for your next crudite platter.

Provided by Food Network Kitchen

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
1/4 cup packed fresh tarragon leaves
2 small, ripe tomatoes, stemmed and roughly chopped
1 small red bell pepper, stemmed, seeded and roughly chopped
1 garlic clove
Kosher salt
Assorted cut up vegetables, for serving

Steps:

Put the mayonnaise, tarragon, tomatoes, pepper, garlic and 1/2 teaspoon of salt in a blender or food processor and blend or pulse until creamy and smooth. Serve with assorted vegetables for dipping. The dip will keep in the refrigerator in an airtight container for up to 3 days.

GARLICKY TOMATO-PEPPER DIP

Garlicky Tomato-Pepper Dip image

Use this dip with your favorite veggies, or slather it on a sandwich or toasted baguette.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 small ripe tomato, roughly chopped
1/2 small red bell pepper, seeded and roughly chopped
2 tablespoons mayonnaise
2 tablespoons packed fresh tarragon leaves
1 small clove garlic
Kosher salt

Steps:

Blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate in an airtight container for up to 3 days.

RED PEPPER & TOMATO SALSA

Red pepper & tomato salsa image

This fresh and tasty salsa is perfect as a summery dip

Provided by Mary Cadogan

Categories Canapes, Side dish, Snack

Time 10m

Yield Serves 8

Number Of Ingredients 6

Ingredients

100g cherry tomatoes , quartered
1 garlic clove , chopped
1 fat green chilli , deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread , torn up
1 tbsp red wine vinegar

Steps:

Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP

Sun-Dried Tomato and Roasted Red Pepper Dip image

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Provided by Manda

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

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.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

SUMMER FRESH TOMATO BASIL DIP

Summer Fresh Tomato Basil Dip image

I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.

Provided by Challena

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

Time 20m

Yield 44

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
2 cups fresh basil leaves, minced
¼ cup fresh flat-leaf Italian parsley, minced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
½ lemon, zested and juiced
2 tablespoons tomato paste
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
ground black pepper to taste

Steps:

Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

Nutrition Facts : Calories 19 calories, Carbohydrate 2.4 g, Cholesterol 1.8 mg, Fat 0.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 109.3 mg, Sugar 0.8 g

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