Best Artichoke And Roasted Red Pepper Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP



Hot Feta, Artichoke and Roasted Red Pepper Dip image

This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!

Provided by VD711

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 10

Number Of Ingredients 5

1 (13.75 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cups crumbled feta cheese
1 cup mayonnaise
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the artichokes, peppers, feta, mayonnaise, and Parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
  • Bake in preheated oven until bubbling on top, 20 to 25 minutes.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 8.2 g, Cholesterol 57.6 mg, Fat 29.7 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 1072.4 mg, Sugar 2.9 g

ARTICHOKE AND ROASTED RED PEPPER DIP



Artichoke and Roasted Red Pepper Dip image

A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that's perfect for crackers or bread.

Provided by Eileen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 50m

Yield 24

Number Of Ingredients 6

2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
  • Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 2 g, Cholesterol 5.9 mg, Fat 5.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 0.2 g

ROASTED RED PEPPER AND ARTICHOKE DIP



Roasted Red Pepper and Artichoke Dip image

Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 16

Number Of Ingredients 6

1 jar (6 to 7 oz) marinated artichoke hearts, drained
1/2 cup drained roasted red bell peppers (from 7-oz jar)
1 package (3 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh parsley
Assorted crackers or vegetable chips

Steps:

  • In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
  • Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 1 g

ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP



ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP image

Categories     Vegetable     Appetizer

Yield 6

Number Of Ingredients 7

1 14-ounce can artichoke hearts, well drained, coarsely chopped
1 small garlic clove
1 cup drained roasted red peppers (from 15-ounce jar)
1 1/2 cups drained black olives (from two 6-ounce cans)
2 green onions, coarsely chopped
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar

Steps:

  • Finely chop artichoke hearts and garlic in processor. Add red peppers, olives, green onions and basil and blend until coarse paste forms. Add vinegar and blend until just combined. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP



Roasted Red Pepper, Feta and Artichoke Dip image

I found this in a local newspaper and took it to a Christmas party. It was a huge hit! I used low-fat mayo and cream cheese and served with pita chips.

Provided by BMBOO Pearl

Categories     < 30 Mins

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups mayonnaise
2 (8 ounce) packages cream cheese, room temp
2 cups roasted red peppers, coarsely chopped
2 (6 ounce) jars marinated artichokes, coarsely chopped
1 teaspoon garlic powder
1 tablespoon italian seasoning
4 ounces feta cheese
4 -6 tablespoons parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Mix mayo and cream cheese until blended.
  • Add red peppers, artichokes, seasonings and feta cheese.
  • Place in a casserole dish.
  • Sprinkle with parmesan cheese.
  • Bake for 20-25 minutes or until mixture bubbles.

Nutrition Facts : Calories 336, Fat 28.8, SaturatedFat 11.1, Cholesterol 62.2, Sodium 874.1, Carbohydrate 15.9, Fiber 2.7, Sugar 4.4, Protein 5.7

HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN



Hot Artichoke and Roasted Red Pepper Dip - Vegan image

This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy.

Provided by Kozmic Blues

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, finely chopped
3/4 cup roasted red pepper, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can artichokes, drained and chopped
1/2 cup raw cashews
1/2 cup hot water
2 tablespoons lemon juice
1 teaspoon Braggs liquid aminos
1 tablespoon nutritional yeast flakes
1 teaspoon dried Italian seasoning (optional)
1 teaspoon salt (to taste)
black pepper, to taste

Steps:

  • On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
  • When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
  • In a blender, combine cashews and water and blend until smooth 2-3 minutes.
  • Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
  • Add the blended mixture to the skillet, and fold to combine.
  • Cook until artichoke mixture is heated through and somewhat thickened.
  • Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
  • Served with sliced and toasted bread of your choice.

Nutrition Facts : Calories 67.6, Fat 3.9, SaturatedFat 0.7, Sodium 348, Carbohydrate 7.3, Fiber 2.5, Sugar 0.6, Protein 2.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

LEMON CHICKEN WITH SNOW PEAS_image LEMON CHICKEN WITH SNOW PEAS

Parsley Rice Casserole_image Parsley Rice Casserole

Truck Stop Gravy_image Truck Stop Gravy

Spaghetti with Tuna and Capers_image Spaghetti with Tuna and Capers

Teriyaki Marinade_image Teriyaki Marinade

Coconut Angel Pie_image Coconut Angel Pie

Coriander Curry Dip_image Coriander Curry Dip

Coconut Waffles_image Coconut Waffles

RAISIN COLESLAW_image RAISIN COLESLAW

Cinnamon Pickles_image Cinnamon Pickles

Chocolate Rum Fondue_image Chocolate Rum Fondue

Classic Potato Latkes_image Classic Potato Latkes

Skillet Brownie S'mores Recipe by Tasty_image Skillet Brownie S'mores Recipe by Tasty

Artichoke Dip_image Artichoke Dip

Simply the Best Mexican Flan_image Simply the Best Mexican Flan

Cheese Straws and Wafers_image Cheese Straws and Wafers

Macaroni Gratin_image Macaroni Gratin

German Sauerkraut Roll_image German Sauerkraut Roll

Pistachio Pudding Salad_image Pistachio Pudding Salad

Campfire Chili_image Campfire Chili

What is Artichoke and Roasted Red Pepper Dip?

Artichoke and Roasted Red Pepper Dip is a popular party appetizer that combines two delicious ingredients, artichoke hearts and roasted red peppers. This dip is typically served with crackers, chips, or sliced vegetables and is enjoyed by people of all ages. The recipe for Artichoke and Roasted Red Pepper Dip typically includes a combination of ingredients such as cream cheese, mayonnaise, grated Parmesan cheese, garlic, lemon juice, artichoke hearts, and roasted red peppers. These ingredients are blended together until they form a smooth and creamy dip that is perfect for snacking or entertaining.

History of Artichoke and Roasted Red Pepper Dip

The history of Artichoke and Roasted Red Pepper Dip is not well documented, but it is believed to have originated in the United States in the late 20th century. The early versions of this dip were simple combinations of artichoke hearts and mayonnaise, but over time, additional ingredients were added to enhance the flavor and texture. Today, there are countless variations of Artichoke and Roasted Red Pepper Dip, each with their own unique flavor profile. Some recipes include additional ingredients such as chopped spinach, feta cheese, or sour cream, while others use different herbs and spices to achieve a unique taste.

The Health Benefits of Artichoke and Roasted Red Pepper Dip

Artichoke and Roasted Red Pepper Dip is a delicious and healthy snack that provides a variety of vitamins and minerals. Artichokes are particularly nutritious, as they are high in fiber, vitamin C, and antioxidants. They are also low in calories, making them an ideal choice for those who are watching their weight. Roasted red peppers are also a great source of vitamins and minerals, including vitamin C, vitamin A, and potassium. Additionally, they are rich in antioxidants, which can help reduce inflammation and protect against diseases such as cancer and heart disease. When combined, the artichoke hearts and roasted red peppers in this dip create a flavorful and nutritious snack that is perfect for any occasion.

Tips for Making Artichoke and Roasted Red Pepper Dip

If you are planning on making Artichoke and Roasted Red Pepper Dip, there are a few tips and tricks that can help ensure that your dip turns out perfectly. First, it is important to drain the artichoke hearts and roasted red peppers well before adding them to the dip. Excess moisture can make the dip runny and affect the texture. Another tip is to blend the ingredients together slowly, adding them one at a time. This will help ensure that the dip is smooth and well mixed. Finally, it is important to let the dip chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and create a more flavorful dip.

Conclusion

Artichoke and Roasted Red Pepper Dip is a delicious and healthy appetizer that is perfect for any occasion. With its unique combination of flavors and textures, this dip is sure to be a hit with guests of all ages. Whether you are hosting a party or simply looking for a delicious snack, Artichoke and Roasted Red Pepper Dip is the perfect choice.

Artichoke and Roasted Red Pepper Dip Recipes: Valuable Tips

If you're looking for a flavorful and healthy dip that is perfect for parties or snacking, an artichoke and roasted red pepper dip is an excellent choice. This dip combines creamy artichokes with the smoky and sweet flavors of roasted red peppers for a dip that is both satisfying and delicious. Here are some valuable tips to keep in mind when making this dip:
1. Use fresh, high-quality ingredients
The key to any good recipe is to use fresh, high-quality ingredients. When making an artichoke and roasted red pepper dip, use fresh artichokes and red peppers if possible. If fresh artichokes are not available, you can use canned ones, but be sure to drain them well and rinse them thoroughly. Also, use fresh garlic, lemon juice, and high-quality mayonnaise and Parmesan cheese for flavor.
2. Roast the red peppers ahead of time
To make the roasted red peppers, roast them in the oven until they are charred all over. Place the peppers in a bowl and cover it with a lid or plastic wrap for 10-15 minutes. This will allow the peppers to steam and the skin to loosen, making it easier to remove. Once the peppers have cooled, peel off the skin and remove the seeds and membrane. Roast the peppers a day or two ahead of time to save time when making the dip.
3. Use a food processor for the artichokes
When making the dip, it is best to use a food processor to chop the artichokes into small pieces. This will not only save time but will also create a smoother dip. Pulse the processor a few times until the artichokes are chopped into small pieces.
4. Use Greek yogurt for a healthier option
To make the dip healthier, replace the mayonnaise with Greek yogurt. This will cut down on the calories and fat while still providing a creamy and delicious dip. Use plain Greek yogurt for the best results.
5. Add fresh herbs for flavor
To add extra flavor to the dip, you can add fresh herbs like parsley, basil, or thyme. Chop the herbs finely and mix them into the dip before serving. This will add an extra layer of freshness and flavor to the dip.
6. Serve the dip with vegetables or crackers
To keep the dip healthy, serve it with fresh vegetables like carrots, celery, and bell peppers. You can also serve the dip with whole grain crackers or pita chips for a satisfying snack. The dip can be served warm or cold, depending on your preference.
7. Store the dip in the refrigerator
Any leftover dip should be stored in the refrigerator in an airtight container. The dip will last for up to 3 days in the refrigerator, but it's best to consume it within 24-48 hours for the best flavor and texture. In conclusion, an artichoke and roasted red pepper dip is a perfect snack option for any party, and it's really easy to make. Keep in mind these valuable tips to create a creamy, flavorful, and healthy dip that everyone will enjoy.

Related Topics