GRILLED RED PEPPER DIP RECIPE: HOW TO MAKE IT
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 4-3/4 cups.
Number Of Ingredients 10
Steps:
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftover dip.
Nutrition Facts : Calories 127 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
ROASTED CAULIFLOWER & RED PEPPER SOUP RECIPE: HOW TO M…
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 15 minutes
Prep Time 50 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or milk if necessary.
Nutrition Facts : Calories 193 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 601mg sodium, CarbohydrateContent 19g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 vegetable
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