Best 6 Sarahs Roasted Red Pepper Dip Recipes
Are you looking for a delightful and versatile appetizer or snack that's perfect for any occasion? Sarah's Roasted Red Pepper Dip is an absolute must-try! This tantalizing dip is a symphony of flavors, combining the sweetness of roasted red peppers, the tanginess of feta cheese, and the creaminess of Greek yogurt. With its vibrant red hue and irresistible taste, Sarah's Roasted Red Pepper Dip is sure to be a hit at your next party or gathering. So, gather your ingredients and let's embark on a culinary journey to create this delectable dip that will tantalize your taste buds and leave you craving more.
Here are our top 6 tried and tested recipes!
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
HOT ROASTED RED PEPPER DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SUNSET FOODS' ROASTED RED PEPPER DIP
Sunset Foods is a local grocery store that sells a wonderful red pepper dip from their deli case. This is the recipe for that dip - it's delicious!
Provided by Hey Jude
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place peppers in blender; puree.
- Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
- Slowly add oil while blender is running.
- The dip can be refrigerated in an airtight container for up to 4 days.
- Return to room temperature before serving.
- Serve with vegetables, crostini or pita crisps.
- *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
- **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Dips and Spreads
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
ROASTED RED PEPPER DIP
My current favourite recipe and snack. It has a tiny bite from cayenne, salty from the feta and sweetness. I like to do half a chip in this dip and half in hummus for a great combo of flavours.
Provided by Nymphadora
Categories Spreads
Time 1h10m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Broil (or flame) the peppers to blacken the skin for removal.
- Coarsely chop skinned and seeded peppers and toss in olive oil.
- Lay out peppers in single layer and cook in 400F degree oven for 25-30 minutes.
- Combine all ingredient in a blender and puree to smooth or to a texture of your choice.
Nutrition Facts : Calories 462.9, Fat 35.9, SaturatedFat 14.6, Cholesterol 71.5, Sodium 908.8, Carbohydrate 21.2, Fiber 5.2, Sugar 15.1, Protein 14.1
ROASTED RED PEPPER DIP RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, mix together all ingredients until completely combined.
- Pour mixture into an oven-safe baking dish (I used an 8x8" dish).
- Bake for 15-20 minutes, until the dip is bubbling and starts to brown.
- Serve warm with your favorite crackers, bread, or chips.
Nutrition Facts : Calories 236 kcal, Carbohydrate 7 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 754 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
Tips:
- To roast the red peppers, you can use a gas burner, broiler, or oven. If using a gas burner, roast the peppers over medium-high heat, turning occasionally, until the skins are charred and blistered. If using a broiler, place the peppers on a baking sheet and broil for 10-12 minutes per side, or until the skins are charred and blistered. If using an oven, preheat the oven to 400°F (200°C) and roast the peppers for 30-40 minutes, or until the skins are charred and blistered.
- Once the peppers are roasted, place them in a bowl and cover with plastic wrap. Let them steam for 15 minutes, or until they are cool enough to handle. Once cool, remove the skins and seeds from the peppers.
- To make the roasted red pepper dip, simply combine the roasted red peppers, cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper in a food processor or blender and blend until smooth.
- Serve the dip with pita chips, crackers, or vegetables.
- For a smoky flavor, you can roast the red peppers over a charcoal grill.
- If you don't have a food processor or blender, you can mash the roasted red peppers with a fork until they are smooth.
- You can also add other ingredients to the dip, such as chopped sun-dried tomatoes, olives, or feta cheese.
Conclusion:
Roasted red pepper dip is a delicious and versatile appetizer that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, smoky, or creamy, there is a roasted red pepper dip recipe out there for you. So next time you are looking for a quick and easy appetizer, give roasted red pepper dip a try. You won't be disappointed!
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