Best Warm Roasted Pepper And Artichoke Spread Recipes

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

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 ARTICHOKE DIP



Roasted Red Pepper Artichoke Dip image

This Roasted Red Pepper Artichoke Dip is full of flavor and just a few ingredients. It'll be a hit at your next cocktail party or get together!

Provided by Sam | The Culinary Compass

Categories     Appetizer

Time 35m

Number Of Ingredients 7

1 6 oz. jar artichoke hearts, drained and chopped
½ of a 12 oz. jar roasted red peppers, drained and chopped
4 oz. cream cheese, softened
½ cup mayonnaise
½ cup Parmesan cheese
½ tsp. garlic powder
¼ tsp. onion powder

Steps:

  • 1. Preheat oven to 350°F. 2. Mix all ingredients in a large bowl until well combined. Transfer mixture to a 1 quart baking dish. 3. Bake for 20-25 minutes until warmed through and the edges are bubbly. Serve warm with crackers, crusty bread, or vegetables.

Nutrition Facts : Calories 385 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 35 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 516 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

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

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

WARM ROASTED PEPPER AND ARTICHOKE SPREAD



Warm Roasted Pepper and Artichoke Spread image

Number Of Ingredients 6

1 cup grated Parmesan cheese
1/2 cup fat-free mayonnaise or salad dressing
1 (8-ounce) package cream cheese, softened
1 small garlic clove
1 (14-ounce) can artichoke hearts, drained, finely chopped
1/3 cup finely chopped roasted red bell pepper (from 7.25 ounce jar)

Steps:

  • 1. Heat oven to 350°F. In food processor bowl with metal blade, combine Parmesan cheese, mayonnaise, cream cheese and garlic process until smooth.2. Place mixture in large bowl. Add artichoke hearts and roasted peppers mix well. Spread in ungreased 9-inch quiche dish or glass pie pan.3. Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Serve warm with crackers, cut-up fresh vegetables or cocktail bread slices.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 85 mg 4% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 2% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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

Related Topics