Red pepper dip recipe?!
I am looking for a red pepper dip recipe that an old friend of mine used to make!.
It was very sweet, not hot!. and the red pepper sauce was poured over a block of cream cheese and served with crackers!.
it took a long time to make, but it was a simple recipe!. All I remember is that he had to cook down the red peppers for a long time and stir a lot!.
anyone know the recipe!?
thanks!Www@FoodAQ@Com
It was very sweet, not hot!. and the red pepper sauce was poured over a block of cream cheese and served with crackers!.
it took a long time to make, but it was a simple recipe!. All I remember is that he had to cook down the red peppers for a long time and stir a lot!.
anyone know the recipe!?
thanks!Www@FoodAQ@Com
Answers:
here's one that looks similar!
Ingredients
* 2 large red peppers
* 8 ounces cream cheese
* 1 teaspoon olive oil
* 1 teaspoon garlic powder
* salt and pepper
* wheat crackers
Directions
1!. Place peppers in toaster oven at high temperature until the skin is brown and has partially popped!. (About 20 mins, you may need to turn them ocassionally)!.
2!. Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes)!.
3!. Slice the peppers thinly!.
4!. Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper!.
5!. Place peppers on top of the cream cheese!.
6!. Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese!.Www@FoodAQ@Com
Ingredients
* 2 large red peppers
* 8 ounces cream cheese
* 1 teaspoon olive oil
* 1 teaspoon garlic powder
* salt and pepper
* wheat crackers
Directions
1!. Place peppers in toaster oven at high temperature until the skin is brown and has partially popped!. (About 20 mins, you may need to turn them ocassionally)!.
2!. Let peppers cool, then remove the skin, and clean them (removing seeds and inside membranes)!.
3!. Slice the peppers thinly!.
4!. Add to the sliced peppers: olive oil, powdered garlic (you can also use minced garlic, but I find that some people don't like the little pieces), salt and pepper!.
5!. Place peppers on top of the cream cheese!.
6!. Serve with crackers or bite-size pieces of toasted bread around the pepper topped cream cheese!.Www@FoodAQ@Com
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
? tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper
Directions:
Preheat oven to 350 degrees (F)!. Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil!. Place in the oven until the cloves are soft (40-60 minutes), let cool!.
Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade!. Add the red peppers and cumin and purée!. Add the cream cheese and blend until smooth!. Transfer into a small bowl and fold in the sour cream or crème fraiche!. Salt and pepper to taste!. This dip will keep in an air tight container, refrigerated for 2 to 3 days!.Www@FoodAQ@Com
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
? tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper
Directions:
Preheat oven to 350 degrees (F)!. Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil!. Place in the oven until the cloves are soft (40-60 minutes), let cool!.
Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade!. Add the red peppers and cumin and purée!. Add the cream cheese and blend until smooth!. Transfer into a small bowl and fold in the sour cream or crème fraiche!. Salt and pepper to taste!. This dip will keep in an air tight container, refrigerated for 2 to 3 days!.Www@FoodAQ@Com