ROASTED RED PEPPER AND GARLIC BEAN DIP
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.
WHITE BEAN AND ROASTED RED PEPPER DIP
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
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!
CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC
"Ready, Set, Cook! Contest Entry" Great way to get veggies and protein in your children's diet.
Provided by rjrjsr
Categories Black Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
- Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
- Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
- Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
- Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
- Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 34.1, Sodium 179, Carbohydrate 31, Fiber 9.1, Sugar 3.5, Protein 13.9
ROASTED RED PEPPER, FETA, AND WHITE BEAN DIP
Steps:
- Combine the beans, peppers, lemon juice, garlic, oil, cayenne, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Add the feta and oregano and pulse to just combine. Transfer the contents to a small bowl. Serve with toasted pita wedges. The dip can be covered and refrigerated for up to 3 days.
BLACK BEAN AND ROASTED RED PEPPER DIP
A dip recipe that I copied off the side of tortilla chips. Nice flavor and a bit different from other dips.
Provided by Caryn
Categories Black Beans
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a food processor, combine all ingredients except the garnishes; mix thoroughly.
- Serve in a bowl garnished with tomatoes and cilantro.
- Serve with Tortilla chips and/or assorted raw vegetables.
ROASTED RED PEPPER WHITE BEAN DIP
Steps:
- Puree everything in a food processor until smooth. Serve with baked pita chips.
WHITE BEAN ROASTED RED PEPPER DIP
Number Of Ingredients 7
Steps:
- Puree everything in a food processor until smooth. Bachelors, your margarita blender will work, too. Serve with baked pita chips.
ROASTED PEPPER BEAN DIP
Cannellini (white kidney beans) and tofu give body to this festive dip without added fat. "If you have never tried tofu, this is a tasty way to introduce it," explains recipe developer Jean Ecos of Hartland, Wisconsin. The CW test kitchen recommends serving this dip with fresh vegetables, pita bread or reduced-fat crackers.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/3 cups.
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor or blender; cover and process until smooth. Transfer to a bowl. Refrigerate until serving.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love