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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Red Pepper Dip Recipe

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This recipe for Roasted Red Pepper Dip is from The Family Cookbook Project, 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 jar (7 oz) roasted red peppers, drained and chopped.
1 can (13.75 oz) artichoke hearts, cut into 1/2 pieces.
1/4 cup each reduced fat mayo and sour cream
2 oz. Asiago cheese, shredded.
Directions:
Directions:
Heat oven to 400 degrees. In a large bowl, combine all ingredients. Spoon into 8 oz. baking dish coated with non-stick cooking spray. Bake 15 min. or until mixture bubbles around edges. Serve with assorted fresh vegetables and chips.

 

 

 

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