Best 9 Sunset Foods Roasted Red Pepper Dip Recipes

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:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

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 AND WALNUT DIP

Steps:

• Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
• Serve with pita toasts.

RED SNAPPER SUNSET

Steps:

• Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.
• Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.
• Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.
• Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.
• Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.

SUNSET DIP

Steps:

• Spread cream cheese in a 9" microwave safe pie pan.
• Sprinkle with cheddar cheese.
• Microwave on high 2-3 minutes until cheddar cheese is melted.
• Top with Sauce.
• Serve with Chips.

ROASTED RED-PEPPER DIP

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.

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.

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.