Best Roasted Red Bell Pepper And Garlic Dip Recipes

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ROASTED GARLIC, ONION AND RED BELL PEPPER DIP



Roasted Garlic, Onion and Red Bell Pepper Dip image

Provided by Brad Avooske

Categories     Condiment/Spread     Food Processor     Garlic     Onion     Roast     Cocktail Party     Vegetarian     Buffet     Cream Cheese     Feta     Bell Pepper     Chill     Bon Appétit     California

Yield Makes 2 1/2 cups

Number Of Ingredients 9

1 garlic head, halved crosswise
1 medium onion, peeled, halved crosswise
4 tablespoons olive oil
1 red bell pepper
1 8-ounce package cream cheese
1/2 cup crumbled feta cheese
6 Kalamata olives or other brine-cured black olives, pitted
1 tablespoon drained capers
1 French-bread baguette, cut into 1/4-inch slices

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.

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 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.

CRUDITES WITH ROASTED GARLIC AND RED BELL PEPPER DIP



Crudites With Roasted Garlic and Red Bell Pepper Dip image

I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes.

Provided by Manami

Categories     Peppers

Time 1h30m

Yield 2 cups dip

Number Of Ingredients 21

2 red bell peppers
1/4 cup roasted garlic, recipe follows
1/2 lb feta cheese, drained
1/4 cup extra virgin olive oil
1 teaspoon extra virgin olive oil
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh basil leaves (optional)
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes (to taste)
2 teaspoons chopped fresh parsley leaves (garnish)
zucchini, batons
jicama, sticks
sliced mushrooms
baby carrots
sliced cucumber
blanched asparagus spear
sliced fennel
2 heads garlic, upper quarter removed
2 teaspoons olive oil
salt
ground black pepper

Steps:

  • ROASTED GARLIC:.
  • Preheat the oven to 350ºF.
  • Place the garlic on 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 sides down, on 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 expel the cloves into a bowl.
  • Mash into a paste.
  • Set aside until needed.
  • *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic.
  • PREPARE DIP:.
  • Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
  • Place in a plastic or paper bag, and cool for about 15 minutes.
  • Peel the peppers, remove the seeds and stems, and discard.
  • Coarsley 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 temp, with assorted crudites for dipping.

Nutrition Facts : Calories 749.5, Fat 58.8, SaturatedFat 21.8, Cholesterol 101.2, Sodium 1286.6, Carbohydrate 38.5, Fiber 4.5, Sugar 10.6, Protein 22.4

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