"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Red Pepper and Arctichoke Dip Recipe

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This recipe for Red Pepper and Arctichoke Dip, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Albarado
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 14- oz. cans artichoke hearts, drained and chopped
1 c. bottled roasted red peppers, drained and chopped
1 1/2 c. shredded mozzarella cheese
1/2 c. grated fresh Parmesan cheese
1 c. fresh basil, finely chopped
1/4 c. extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. ground black pepper

Directions:
Directions:
Preheat oven to 350. Combine all ingredients in a mixing bowl. Transfer mixture to a 1 1/2 quart casserole. Bake uncovered for 25 minutes or until heated through. Serve at room temperature with toasted baguettes.

 

 

 

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