Best 9 Fire Roasted Red Pepper Garlic Mayo Or Dip Recipes

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.

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.

MARY'S ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER & GARLIC DIP

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.

ROASTED RED BELL PEPPER AND GARLIC DIP

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

20 BEST ROASTED RED PEPPER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
• In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
• Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

SARAH'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
• Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
• Refrigerate until ready to serve.

VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE

Steps:

• With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Place dip in center of platter. Arrange vegetables around dip and serve.