Time 30m Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 55m Yield about 4 cups Number Of Ingredients 11 Steps:
Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it. Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve. Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve. When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed. Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.
Time 30m Yield 32 Number Of Ingredients 7 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.
Time 1h10m Yield Makes 16 servings, 2 Tbsp. each. Number Of Ingredients 5 Steps:
Process ingredients in food processor until peppers are finely chopped and mixture is blended. Spoon into bowl. Refrigerate 1 hour.
Time 10m Yield about 1-1/2 cups. Number Of Ingredients 8 Steps:
In a food processor, process garlic until minced. Add the cream cheese, red peppers, onions, lemon juice and cumin; cover and process until smooth. Spoon into pepper halves. Serve with vegetables.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil. Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed. Stir in the sweet red pepper mixture and combine well. Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop. Take out and serve or spread on a sandwich like normal mayo.
More about “creamy red pepper dip recipes”
Time 2h10m Yield 22 Number Of Ingredients 7 Steps:
Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers. Refrigerate 1 hour. Top with reserved onions. Serve with crackers.
