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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Red Pepper and Artichoke Dip Recipe

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This recipe for Roasted Red Pepper and Artichoke Dip is from The Jardine Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can or jar (6-7 oz) marinated (or plain) artichoke hearts, drained
½ cup roasted red peppers, chopped
1 package cream cheese
½ cup sour cream
¼ cup chopped fresh parsley
Directions:
Directions:
Place artichoke hearts and bell peppers in food processor, Coarsely chop. Add cream cheese, sour cream, parsley. Cover and process until just blended. Garnish with additional fresh parsley. Serve with crackers

How to Roast Peppers
1. Prehead broiler. Cut each pepper in half lengthwise. Cut out stems, seeds and white ribs from each half
2. Lay pepper halves, cut side down on a baking sheet. Place under the broiler. Broil until skins begin to blister or blacken
3. Remove from oven and cover with aluminum foil and let steam until cool enough to handle 10 to 15 minutes. Then using your fingers or a knife, peel of the skins.

 

 

 

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