Best 5 Sun Dried Tomato Coriander And Roasted Red Pepper Dip Recipes
Sun dried tomato coriander and roasted red pepper dip is a flavorful, versatile dip that can be enjoyed as an appetizer, snack, or spread. With its vibrant colors and tangy, slightly sweet taste, this dip is sure to be a hit at any gathering. Whether you're looking for a quick and easy recipe to whip up for a party or simply want to try something new and delicious, this sun dried tomato coriander and roasted red pepper dip is sure to satisfy your cravings.
Here are our top 5 tried and tested recipes!
SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP
This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!
Provided by Manda
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
- Add cream cheese, sour cream, and salt and pepper.
- Puree until smooth.
- Serve with pita or tortilla chips, or fresh veggie dippers.
Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3
SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP
Categories Condiment/Spread Food Processor Herb Tomato Vegetable No-Cook Cocktail Party Super Bowl Vegetarian Quick & Easy Cream Cheese Bell Pepper Cilantro Gourmet
Yield Makes about 2 1/3 cups
Number Of Ingredients 10
Steps:
- In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.
SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP
Steps:
- Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
- Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
RED PEPPER AND SUN-DRIED TOMATO PATE
Make and share this Red Pepper and Sun-Dried Tomato Pate recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cut peppers in half lengthways.
- Remove seeds and stem.
- Place cut-side down on an oven tray and grill until the skins are blistered and brown.
- Remove from oven and wrap in foil.
- Leave to cool.
- When cool enough to handle, remove skin.
- Place the pepper halves the ginger and the sundried tomatoes in a food processor.
- Add cream cheese and process to form a smooth paste.
- Place in a dish and chill until needed.
Tips:
- Use high-quality sun-dried tomatoes for the best flavor. Look for tomatoes that are plump and have a deep red color.
- If you don't have roasted red peppers, you can roast them yourself. Simply place the peppers on a baking sheet and drizzle with olive oil. Roast at 400 degrees Fahrenheit for 20-30 minutes, or until the peppers are softened and slightly charred.
- Use a good quality olive oil. The olive oil will help to bring out the flavors of the other ingredients.
- Don't over-process the dip. You want it to have a slightly chunky texture.
- Serve the dip with crackers, pita bread, or vegetables.
- The dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
This sun-dried tomato, coriander, and roasted red pepper dip is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover roasted red peppers. The dip is full of flavor, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy appetizer, give this dip a try. You won't be disappointed!
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