Artichoke and Roasted Red Pepper Dip

Artichoke and Roasted Red Pepper Dip

145

"A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that's perfect for crackers or bread."

Ingredients

50 m {{adjustedServings}} servings 62 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
  3. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews

145
  1. 176 Ratings

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I make this all the time and people are always requesting a copy of the recipe. I do add 1 teasp. minced garlic, 2 more tablespoons of mayo than called for in the recipe and I use 4 green onio...

I really liked this recipe, but when I took it to a New Year's Eve party it didn't get eaten very quickly. I loved the way the artichokes and peppers made the dip so hearty and the marinade on...

So, I really changed this recipe b/c I wasn't sure what we'd be in the mood for. Diced the red peppers, and chopped up ONE can of artichoke hearts. I then added one 8 oz pkg of cream cheese, s...