Time 14m Number Of Ingredients 15 Steps:
Place all ingredients through the crushed red pepper in the bowl of a food processor. Pulse until completely smooth. Add 3 tablespoons Silk Original Cashewmilk and pulse again until combined and creamy. Transfer dip to a small bowl, cover, and refrigerate for at least an hour or until ready to serve. Sprinkle with pine nuts and serve with warm toasted naan and assorted chopped vegetables.
Number Of Ingredients 6 Steps:
Combine garlic, oil, lemon juice, salt and roasted pepper in small food processor and pulse until pureed. Add the beans, and pulse until dip is creamy and spreadable. Serve chilled.
Time 1h Yield about 2 cups Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic. Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes. Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.
Time 30m Yield 3 cups. Number Of Ingredients 12 Steps:
Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
Time 5m Yield 8 serving(s) Number Of Ingredients 9 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!
Time 20m Yield 2 Cups Number Of Ingredients 10 Steps:
Place the garlic on aluminum foil, coat with the olive oil and wrap tightly. Bake at 400°F for 45 minutes. Remove the skin from the garlic cloves and place garlic in a blender. Add the roasted red peppers and lemon juice and puree. Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed. Add the salt and pepper and mix thoroughly. Pour into a container and refrigerate for at least 1 hour.
Time 1h30m Yield 16 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed. In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned. Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.
Time 1h Yield 8 to 10 servings (2 1/2 cups) Number Of Ingredients 9 Steps:
Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish. Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
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 8 Number Of Ingredients 5 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.
Time 15m Yield 2 cups. Number Of Ingredients 8 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.
Yield Makes about 1 1/4 cups Number Of Ingredients 5 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.)
Yield 5 servings Number Of Ingredients 7 Steps:
Preheat oven to 375˚F (190˚C). In a large bowl, microwave black beans for 1 minute, or until softened. Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed. Add cornmeal and mix until thoroughly combined. Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan. Bake for 30 minutes, or until firm and browned, flipping over halfway through. Serve burgers with your favorite fixins. Enjoy!
Yield Makes 2 1/2 cups Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool. Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely. Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.
