Best 20 Roasted Red Pepper Dip Recipes

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**Roasted Red Pepper Dip: A Flavorful and Versatile Appetizer**

Indulge in the vibrant flavors of roasted red pepper dip, a culinary delight that tantalizes taste buds and elevates any gathering. This classic dip, made from the goodness of roasted red peppers, is a versatile culinary creation that can be enjoyed as a dip, spread, or sauce. Its rich, smoky, and slightly sweet taste makes it a perfect accompaniment to an array of snacks and dishes. Whether you're hosting a party or enjoying a casual get-together, this roasted red pepper dip recipe is sure to be a hit. Explore the various recipes provided in this article, ranging from classic to unique variations, each offering a delightful twist on this beloved appetizer. Get ready to embark on a culinary journey and discover the deliciousness that awaits you!

**Recipes Included:**

* **Classic Roasted Red Pepper Dip:** A timeless recipe that captures the essence of this beloved dip. Roasted red peppers, cream cheese, and a blend of seasonings come together to create a smooth and flavorful spread that is perfect for dipping crackers, vegetables, or chips.

* **Roasted Red Pepper and Feta Dip:** This variation incorporates the tangy and salty flavor of feta cheese, creating a delightful contrast to the sweetness of the roasted red peppers. The addition of fresh herbs adds a touch of freshness and complexity to this irresistible dip.

* **Roasted Red Pepper and Avocado Dip:** This creamy and healthy dip combines the richness of roasted red peppers with the velvety texture of avocado. A hint of lime juice and cilantro adds a refreshing twist, making this dip a perfect choice for those seeking a lighter and nutritious option.

* **Roasted Red Pepper and Artichoke Dip:** This flavorful dip features a combination of roasted red peppers, artichoke hearts, and a blend of cheeses. The result is a savory and decadent dip that is perfect for serving with bread or crackers.

* **Roasted Red Pepper and Goat Cheese Dip:** This sophisticated dip combines the tanginess of goat cheese with the sweetness of roasted red peppers. A touch of honey and a sprinkle of chopped walnuts add a touch of sweetness and crunch, creating a truly unique and gourmet-style dip.

With these recipes at your fingertips, you can create a delicious and versatile dip that will elevate any occasion. From classic to unique variations, there's a roasted red pepper dip recipe for every taste and preference. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

MARY'S ROASTED RED PEPPER DIP



Mary's Roasted Red Pepper Dip image

This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Provided by DOREENB

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

Time 30m

Yield 32

Number Of Ingredients 7

1 (7 ounce) jar roasted red peppers, drained and diced
¾ pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
  • Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

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.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED RED PEPPER AND GARLIC BEAN DIP



Roasted Red Pepper and Garlic Bean Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield About 4 cups

Number Of Ingredients 14

1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 roasted red bell peppers from a jar or grilled, peeled and seeded
2 tablespoons ground cumin
1 tablespoons tahini
Juice of 1/2 lemon
2 teaspoons granulated garlic
2 teaspoons granulated onion
Pinch cayenne pepper (or more as desired)
1/4 cup chicken or vegetable stock
Fresh tortilla chips, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
  • Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
  • Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

ROASTED RED PEPPER WITH FETA DIP



Roasted Red Pepper with Feta Dip image

Categories     Condiment/Spread     Garlic     Broil     Quick & Easy     Feta     Bell Pepper     Chill     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

Steps:

  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

Categories     Condiment/Spread     Sauce     Garlic     Nut     Pepper     No-Cook     Low Fat     Almond     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

HOT ROASTED RED PEPPER DIP



Hot Roasted Red Pepper Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

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.

ARTICHOKE AND ROASTED RED PEPPER DIP



Artichoke and Roasted Red Pepper Dip image

A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that's perfect for crackers or bread.

Provided by Eileen

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

Time 50m

Yield 24

Number Of Ingredients 6

2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
  • Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 2 g, Cholesterol 5.9 mg, Fat 5.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 0.2 g

ROASTED RED PEPPER AND ALMOND DIP



Roasted Red Pepper and Almond Dip image

This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.

Provided by HurdBird

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 12m

Yield 16

Number Of Ingredients 8

1 cup sliced almonds
¼ cup mayonnaise
1 cup roasted red peppers, drained and patted dry
1 ounce finely grated Parmesan cheese
1 tablespoon balsamic vinegar
1 clove garlic, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  • Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g

FETA AND ROASTED RED PEPPER DIP



Feta and Roasted Red Pepper Dip image

Trying to recreate a feta dip we like from a local Greek restaurant, I ran across a recipe similar to this on the internet and adjusted it to come up with this. Eat with tortilla chips or pita bread or cut up veggies.

Provided by Mona Grenier

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

Time 5m

Yield 7

Number Of Ingredients 5

1 roasted red bell pepper
1 clove garlic, minced
8 ounces feta cheese
¼ cup plain yogurt
1 pinch cayenne pepper, or to taste

Steps:

  • Place the roasted pepper, garlic, feta cheese, yogurt, and cayenne pepper into a blender. Cover, and blend until smooth.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 2.8 g, Cholesterol 29.4 mg, Fat 7.1 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 414.6 mg, Sugar 2.3 g

ROASTED RED PEPPER ARTICHOKE DIP



Roasted Red Pepper Artichoke Dip image

Make and share this Roasted Red Pepper Artichoke Dip recipe from Food.com.

Provided by tarastaton20

Categories     < 60 Mins

Time 40m

Yield 5 cups of dip, 15 serving(s)

Number Of Ingredients 8

2 (8 1/2 ounce) cans artichoke hearts, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
2 cups Hellmann's mayonnaise
2 cups shredded parmesan cheese
8 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Mix all ingredients well.
  • Bake at 350 until lightly browned, about 25 minutes.
  • Serve with crackers or pita chips.

WHITE BEAN AND ROASTED RED PEPPER DIP



White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

  • Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
  • Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!

Provided by Sarah 11879

Categories     Cheese

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 red bell peppers, seeded roasted and peeled
2 heads roasted garlic, pulp squeezed and skin removed
8 ounces plain soft fresh goat cheese
6 tablespoons virgin olive oil
7 tablespoons chopped fresh basil
3 tablespoons dried oregano
2 tablespoons chopped fresh rosemary
kosher salt
fresh ground pepper

Steps:

  • To roast peppers:.
  • Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
  • Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
  • To make dip:.
  • Place the red peppers, garlic and cheese in a food processor.
  • Pulse until smooth.
  • Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
  • Place in a serving bowl; stir to make sure that the dip is homogenized.
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13

SARAH'S ROASTED RED PEPPER DIP



Sarah's Roasted Red Pepper Dip image

A sweet and tangy dip that's great with crudites or tortilla chips.

Provided by sarah with an "h"

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons tomato paste
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons vinegar
1 clove garlic
⅛ teaspoon cayenne pepper
salt to taste

Steps:

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  • Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g

ROASTED RED BELL PEPPER AND GARLIC DIP



Roasted Red Bell Pepper and Garlic Dip image

This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.

Provided by Dawnab

Categories     Spreads

Time 5m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 8

2 roasted red peppers, peeled and seeded
4 garlic cloves, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
3 tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
thin crackers or toasted baguette, sliced

Steps:

  • Place all ingredients in food processor.
  • Process until smooth.
  • If desired, garnish with a sprig of fresh parsley or basil.

ROASTED RED PEPPER DIP I



Roasted Red Pepper Dip I image

An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!

Provided by MILKY_WAY87

Categories     Appetizers and Snacks     Spicy

Time 4h45m

Yield 32

Number Of Ingredients 11

1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (7 ounce) jar roasted red peppers
¾ cup diced onion
⅓ cup red wine
5 tablespoons brown sugar
2 fresh hot chile peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chopped garlic
½ teaspoon dried oregano
1 ½ teaspoons cumin seeds

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.

Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g

ROASTED RED-PEPPER DIP



Roasted Red-Pepper Dip image

Provided by Trish Hall

Categories     dips and spreads, appetizer

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

14 ounces roasted red peppers, either store-bought or homemade
1 medium clove garlic
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons minced Italian parsley
1 tablespoon lemon juice
2 teaspoons capers, drained

Steps:

  • Arrange the peppers on a double layer of paper towels, and let dry.
  • Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
  • Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP



Crudite with Roasted Garlic and Red Bell Pepper Dip image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h55m

Yield about 2 cups dip

Number Of Ingredients 20

1 teaspoon chopped fresh oregano leaves
1/4 teaspoon red pepper flakes, or to taste
2 teaspoons chopped fresh parsley leaves, garnish
Zucchini batons
Jicama sticks
Mushrooms
Baby carrots
2 red bell peppers
1/4 cup Roasted Garlic, recipe follows
1/2 pound feta cheese, drained
1/4 cup, plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh basil leaves
Sliced European cucumbers
Blanched asparagus spears
Sliced fennel
2 heads garlic, upper quarter removed (See Cook's Note)
2 teaspoons olive oil
Salt
Ground black pepper

Steps:

  • For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
  • Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
  • Preheat the oven to 350 degrees F.
  • Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

ROASTED RED PEPPER AND WALNUT DIP



Roasted Red Pepper and Walnut Dip image

For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/4 cups

Number Of Ingredients 12

3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

Steps:

  • Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
  • Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
  • Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
  • Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 160 g

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

Provided by mersaydees

Categories     Nuts

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 5

1/2 cup almonds, whole, toasted (3 ounces)
1 cup roasted red pepper, from a jar, drained
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Whip up a creamy homemade dip with zip in just 10 minutes. Roasted peppers, garlic and basil make it irresistible.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 8

Number Of Ingredients 5

1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped
1 tablespoon chopped fresh basil leaves
1 small clove garlic
1/2 cup 1/3-less-fat cream cheese (from 8-oz container)
1 tablespoon sliced almonds, if desired

Steps:

  • In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors.
  • Just before serving, sprinkle almonds over dip.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose ripe red peppers: Look for peppers that are deep red in color and have smooth, unblemished skin.
  • Roast the peppers properly: Roasting intensifies the peppers' flavor and brings out their natural sweetness. Make sure to roast them until the skins are charred and blistered.
  • Remove the skins easily: Once the peppers are roasted, place them in a paper bag or covered bowl for 10-15 minutes. This will steam the peppers and make the skins easier to peel off.
  • Use a food processor or blender: To make the dip smooth and creamy, use a food processor or blender. Pulse the ingredients until they are well combined.
  • Add flavorings and adjust seasonings: Feel free to add additional flavorings to the dip, such as garlic, herbs, or spices. Taste the dip and adjust the seasonings as desired.
  • Serve with your favorite dippers: Roasted red pepper dip can be served with a variety of dippers, such as pita chips, crackers, vegetables, or bread.

Conclusion:

Roasted red pepper dip is a versatile and delicious appetizer or snack that can be enjoyed by people of all ages. It is easy to make, customizable, and perfect for any occasion. With its vibrant color and smoky flavor, roasted red pepper dip is sure to be a hit at your next gathering. So next time you are looking for a simple and tasty dip, give this roasted red pepper dip a try. You won't be disappointed!

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