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PEPPER AND ARTICHOKE DIP Recipe

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This recipe for PEPPER AND ARTICHOKE DIP is from A Taste of Tradition 2nd Edition, 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:  
½ cup sliced green onions
2 t butter
1 (14 oz.) jar Artichoke Hearts, drained and coarsely chopped
1 cup of grated Parmesan Cheese
1 cup of Mayonnaise
1 ( 7 oz.) jar roasted red sweet peppers, drained, coarsely chopped
½ t black pepper
2 T. grated Parmesan Cheese
1 T. chopped parsley
Directions:
Directions:
Preheat oven to 350º. In a medium skillet cook green onions in butter until tender but not brown. Remove from heat. Stir in Artichoke hearts, the 1 cup Parmesan cheese, mayo, roasted red peppers, black pepper. Transfer to a 9-inch pie plate and spread evenly. Sprinkle with the 2 T. of the Parmesan cheese & parsley. If desired, cover & chill up to 24 hours before baking. To serve, bake uncovered for 20 minutes or until heated through. Serve with assorted cut-up raw vegetables, crackers, flatbreads, or bagel chips.
NOTE: The first time I made this I took it to a "girl's-day-out" lunch on the beach and everyone seemed to enjoy it. I hope you have warm beach memories every time you make and eat this!

 

 

 

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