Best 5 Roast Pepper Cashew Chilli Dip Recipes
Cooking a delicious and flavorful dip is a delightful experience, especially when it involves the enticing combination of roasted peppers, cashew nuts, and chili peppers. Prepare to indulge in the vibrant flavors of this tantalizing dip, which is not only easy to make but also offers a perfect balance of sweet, savory, and spicy notes. Whether you are hosting a party, looking for a quick and tasty snack, or simply want to enjoy a flavorful dip with friends and family, this recipe will guide you through the steps of creating a memorable culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SWEET PEPPER AND CHICKPEA DIP
Snap out of your store-bought hummus rut with this delicious twist on the protein-rich staple. Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans a quick puree yields a lovely buttery texture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. On a rimmed baking sheet, drizzle peppers with 1 tablespoon oil. Season with salt and pepper and toss to coat. Roast until tender, about 18 minutes. Let cool slightly, then rub off skins and remove stems and seeds.
- In a food processor, puree chickpeas and garlic until very smooth, 1 to 2 minutes. Add roasted peppers and vinegar and puree until combined. With machine running, drizzle in remaining 2 tablespoons oil. Season with salt and pepper. Serve with radishes.
Nutrition Facts : Calories 217 g, Fat 13 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 168 g
DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
ROAST PEPPER, CASHEW & CHILLI DIP
This is a wonderful dip, it delicious, and refreshingly different from the usual dips. So many people comment on it when I serve it a parties, etc - but, why ask for the recipe when they can ask me make it & bring it!! You can store this in the fridge up to a week. Go on Give it a try.
Provided by Annetty
Categories Peppers
Time 30m
Yield 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
- Roast for 20 minutes, or until skin blisters.
- Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
- When capsicums are cool, the skins will peel off easily.
- Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
- Add Cashews and process again until smooth.
- Season with Salt & Pepper.
ROASTED RED PEPPER DIP I
An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!
Provided by MILKY_WAY87
Categories Appetizers and Snacks Spicy
Time 4h45m
Yield 32
Number Of Ingredients 11
Steps:
- In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
- Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
Nutrition Facts : Calories 17.3 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 144 mg, Sugar 2.5 g
ROAST PEPPER DIP
Make and share this Roast pepper dip recipe from Food.com.
Provided by Ben Ross
Categories Vegetable
Time 10m
Yield 3 cups of dip
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a blender.
- Refrigirate overnight.
- Serve with crackers or chips.
Nutrition Facts : Calories 189.5, Fat 15.5, SaturatedFat 8.9, Cholesterol 39.9, Sodium 979, Carbohydrate 11.8, Fiber 1.9, Sugar 6.2, Protein 3.6
Tips:
- Choose the right peppers: Red peppers are the most common type used in roast pepper dips, but you can also use yellow, orange, or even purple peppers. Each color has a slightly different flavor profile, so experiment to find your favorite.
- Roast the peppers properly: Roasting the peppers brings out their natural sweetness and flavor. You can roast them in the oven, on the grill, or even in a toaster oven. Just be sure to roast them until they are slightly charred and tender.
- Use fresh herbs: Fresh herbs, such as basil, cilantro, and parsley, add a lot of flavor to roast pepper dips. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Don't be afraid to experiment: There are many different ways to make a roast pepper dip. You can add different spices, cheeses, or even nuts. Experiment until you find a combination that you love.
Conclusion:
Roast pepper cashew chilli dip is a delicious and versatile dip that can be served with a variety of snacks or appetizers. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, creamy or chunky, there is a roast pepper dip recipe out there for everyone. So next time you are looking for a quick and easy dip to serve at your next party or gathering, give roast pepper dip a try. You won't be disappointed!
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