"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Hot Artichoke and Roasted Pepper Dip Recipe

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This recipe for Hot Artichoke and Roasted Pepper Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Bradshaw
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium leek or 1/4 cup green sliced onion
2 tsp margarine or butter
1 14oz can artichoke hearts grained and coarsely chopped
1 cup mayonnaise, salad dressing or light mayo, but no fat free***
1 cup grated Parmesan cheese
1 7oz. jar roasted red sweet peppers, drained and coarsely chopped
1/8 tsp ground pepper
2 tbsp grated Parmesan cheese
1 tbsp snipped parsley
Assorted vegetable dippers, flat breads or assorted crackers

Directions:
Directions:
If serving dip immediately, preheat oven to 350. In a medium skillet cook sliced onion or leek in hot margarine until tender but NOT brown. Remove from heat. Stir in artichoke hearts, the one cup Parmesan cheese, mayo, roasted red peppers and pepper.
Transfer to an 8 inch quiche dish or 9 inch pie plate, spreading evenly. Sprinkle with the 2 tbsp. Parmesan cheese and the parsley. If desired, cover and chill for up to 24 hours before baking.
To service, bake, uncovered, for 20 minutes or until heated through. Or micro-cook on medium high power for 6-8 minutes or until heated through, turning dish halfway through the cooking time.
Service with assorted cut-up raw vegetable dipping sticks, crackers, or even flat breads and bagel crisp. Makes about 3 1/2 cups.


Preparation Time:
Preparation Time:
12 minutes

 

 

 

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