Best Artichoke Spinach Dip With Roasted Red Bell Peppers Recipes

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ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip With Roasted Red Bell Peppers image

Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :)

Provided by Manami

Categories     Spinach

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 11

14 ounces artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red pepper (bottled or fresh)
2 tablespoons jarred pesto sauce (we used bottled caesar) or 2 tablespoons bottled caesar salad dressing (we used bottled caesar)
1/3 cup grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 -2 pinch crushed red pepper flakes
tortilla chips or parmesan garlic & herb pita chips

Steps:

  • Preheat a gas or charcoal grill to 350ºF.
  • In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
  • Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
  • Put on the grill over indirect heat (350º F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
  • Carefully remove from the grill and serve with the chips.
  • *The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.

Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 806.7, Carbohydrate 13.9, Fiber 4.8, Sugar 1.6, Protein 5.9

SPINACH, ARTICHOKE AND RED PEPPER DIP



Spinach, Artichoke and Red Pepper Dip image

Provided by Eddie Jackson

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 large round loaf country bread
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 small jalapenos, 1 seeded and chopped, 1 finely chopped
1 clove garlic, crushed and peeled
One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel
1 cup marinated artichoke quarters, rinsed and drained
1/4 cup chopped fresh Italian parsley
1/2 cup roasted red peppers, drained and finely chopped
1 1/2 cups shredded pepper jack or Monterey Jack cheese
Kosher salt and freshly ground black pepper
Olive oil, for brushing
Baguette slices, crackers and crudites, such as carrots and celery, for serving

Steps:

  • Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
  • Cut the bread top and center into cubes and set aside.
  • Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
  • Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
  • Serve with the bread cubes, baguette, crackers and crudites.

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD



Roasted Red Pepper, Spinach and Artichoke Spread image

I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 20 servings (5 cups).

Number Of Ingredients 15

1/2 cup white wine or chicken broth
2 shallots, minced
1 garlic clove, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup reduced-fat sour cream
1/2 cup prepared pesto
2 tablespoons all-purpose flour
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon zest
1/2 teaspoon hot pepper sauce
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup roasted sweet red peppers, drained and chopped
2 cups shredded part-skim mozzarella cheese, divided
Assorted crackers and/or breads

Steps:

  • In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ROASTED RED PEPPER ARTICHOKE DIP



Roasted Red Pepper Artichoke Dip image

Make and share this Roasted Red Pepper Artichoke Dip recipe from Food.com.

Provided by tarastaton20

Categories     < 60 Mins

Time 40m

Yield 5 cups of dip, 15 serving(s)

Number Of Ingredients 8

2 (8 1/2 ounce) cans artichoke hearts, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
2 cups Hellmann's mayonnaise
2 cups shredded parmesan cheese
8 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Mix all ingredients well.
  • Bake at 350 until lightly browned, about 25 minutes.
  • Serve with crackers or pita chips.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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Artichoke Spinach Dip with Roasted Red Bell Peppers: A Delicious Appetizer

If you're looking for an appetizer that is both tasty and sophisticated, then look no further than artichoke spinach dip with roasted red bell peppers. This delicious dip combines the rich and creamy flavors of artichokes and spinach with the smoky sweetness of roasted red bell peppers.

The Origins of Artichoke Spinach Dip with Roasted Red Bell Peppers

Artichoke spinach dip has long been a favorite appetizer at parties and gatherings. The dish originated in the United States in the late 20th century and has since become a popular dish around the world. The addition of roasted red bell peppers takes this classic dip to a whole new level of flavor and sophistication.

The Key Ingredients

To make artichoke spinach dip with roasted red bell peppers, you will need several key ingredients. These include:

  • Artichokes
  • Spinach
  • Roasted red bell peppers
  • Cream cheese
  • Sour cream
  • Garlic
  • Parmesan cheese
  • Lemon juice

These ingredients work together to create a delicious and savory dip that is perfect for serving at your next party or get-together.

The Preparation

To prepare artichoke spinach dip with roasted red bell peppers, you will first need to roast the red bell peppers. To do this, simply cut the peppers in half, remove the seeds and core, and place the peppers on a baking sheet. Roast the peppers in the oven at 450 degrees Fahrenheit for about 20-30 minutes, or until the skin is charred and blistered. Once the peppers are roasted, let them cool before peeling off the skin and slicing them into small pieces.

Next, you will need to prepare the artichokes and spinach. Drain and chop the artichokes into small pieces, and then wilt the spinach in a large saucepan or skillet. Once the spinach is wilted, remove it from the heat and let it cool before chopping it into small pieces.

In a large mixing bowl, combine the cream cheese, sour cream, minced garlic, and lemon juice. Mix everything together until well combined and then add in the chopped artichokes, spinach, and roasted red bell peppers. Stir everything together until thoroughly combined.

Finally, pour the mixture into a baking dish and sprinkle the top with Parmesan cheese. Bake the dip in the oven at 375 degrees Fahrenheit for about 20-25 minutes or until the top is golden brown and bubbly.

Serving Suggestions

Artichoke spinach dip with roasted red bell peppers can be served with a variety of dippers, including sliced baguette, pita chips, tortilla chips, or vegetable crudités. The dip can also be served hot or cold, depending on your preference, making it a versatile appetizer that is perfect for any occasion.

The Health Benefits of Artichoke Spinach Dip with Roasted Red Bell Peppers

Besides being delicious, artichoke spinach dip with roasted red bell peppers also has several health benefits. Artichokes are rich in antioxidants and fiber, making them great for digestion and heart health. Spinach is also a good source of fiber and is rich in vitamins and minerals. Roasted red bell peppers are packed with vitamin C, which helps to boost the immune system and fight off disease.

Conclusion

Artichoke spinach dip with roasted red bell peppers is a delicious and sophisticated appetizer that is perfect for any occasion. With its combination of savory and smoky flavors, this dip is sure to be a crowd-pleaser at your next party or gathering. So why not give it a try and see for yourself just how delicious and healthy this dish can be?

Artichoke spinach dip is a classic and beloved appetizer. It is usually served with bread or crackers and can be an excellent addition to any party or gathering. The addition of roasted red bell peppers to this popular recipe adds an extra dimension of flavor and color to the dip, making it more desirable and appetizing. In this article, we would be exploring valuable tips on how to make the perfect artichoke spinach dip with roasted red bell peppers recipe. Selecting the ingredients The success of this recipe depends on the quality of ingredients used. For best results, ensure that you get fresh ingredients that are of high quality. Look for fresh spinach, artichokes, roasted red bell peppers, garlic, cream cheese, and other ingredients in reliable stores. You can also opt for canned or frozen ingredients, but ensure that the cans are not dented or damaged, and the frozen items are not freezer-burnt. Preparation tips 1. Thaw and drain the frozen spinach: if you are using frozen spinach, you should thaw it first, then squeeze out as much excess water as possible. This will ensure that the dip is not watery or runny. 2. Roast and peel the red bell peppers: to get the best flavor and color from the bell pepper for this dip, it is essential to roast them first. You can do this by placing the bell pepper on an open flame or under a broiler until all the sides are charred. Once roasted, put the bell pepper in a plastic bag and let it sweat for ten minutes. Afterward, use the plastic bag to peel the skin away from the flesh. 3. Drain the artichokes: if you are using canned or frozen artichokes, ensure you drain as much liquid as possible before adding them to the dip. This will prevent the dip from being too watery. Mixing tips 1. Blend the cream cheese and milk first: before adding the other ingredients, blend the cream cheese and milk until it becomes smooth. This makes it easier to incorporate the other ingredients and prevent lumps. 2. Add the spinach and artichokes last: after adding the roasted red bell peppers, garlic, and other spices, the spinach and artichokes should be added last. This is because they are delicate and can quickly become mushy if overmixed. 3. Mix everything thoroughly: ensure that all ingredients are blended thoroughly to avoid having an unevenly mixed dip. Baking tips 1. Baking dish size: use a suitable baking dish with enough space to spread the dip in one layer. This will ensure that the dip cooks evenly. 2. Preheat the oven: it is essential to preheat the oven to the appropriate temperature before baking. 3. Cover with foil: when baking the dip, it is advisable to cover it with foil to prevent the top from browning too quickly. 4. Test for doneness: place a toothpick or knife into the center of the dip, and if it comes out clean, the dip is ready. Serving tips 1. Serve hot: the artichoke spinach dip with roasted red bell peppers recipe tastes best when it is hot. Serve immediately after it is baked. 2. Serve with bread or crackers: the dip can be served with bread or crackers to make it easier to eat. 3. Garnish with parsley or red pepper flakes: adding a garnish of chopped parsley or red pepper flakes can add some color and flavor to the dip. Conclusion The artichoke spinach dip with roasted red bell peppers recipe is an easy, delicious appetizer that can be enjoyed by everyone. By following these valuable tips, you can prepare the perfect dip that is sure to impress. Remember to select high-quality ingredients, prepare and mix the ingredients correctly, and bake the dip to perfection. With these tips, you will be able to make the perfect artichoke spinach dip with roasted red bell peppers recipe every time.

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