ROASTED RED PEPPER ARTICHOKE DIP
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
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
ARTICHOKE DIP WITH ROASTED RED PEPPERS
This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.
Provided by Diana Rattray
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
- In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
- Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
- Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.
Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
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
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
SPINACH, ARTICHOKE AND RED PEPPER DIP
Provided by Eddie Jackson
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- 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 (350 degrees 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.
ROASTED RED PEPPER, FETA AND ARTICHOKE DIP
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
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
PITA POINTS WITH ROASTED RED PEPPER DIP
I usually make this on the weekend, and then snack on it all week. It is equally good with carrot and celery sticks as with pita chips.
Provided by Chandra M
Categories Peppers
Time 40m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Broiler.
- Cut the top and bottom 1/2" of the pepper off.
- Remove the stem carefully from the top.
- Pull the seeds and veins out of the middle of the pepper.
- Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
- Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
- Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
- Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
- Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
- Remove skin & discard.
- Reduce the oven to 200°F
- Cut the pita into eighths (pizza cutter works great).
- Place on cookie sheet and bake for 20-30 minutes.
- Set aside to cool.
- In a medium skillet, heat the oil.
- Saute the onion until soft, then add the garlic, cumin, and jalapeno.
- Continue to saute for 1 minute or until the garlic is fragrant.
- Place all ingredients in a food processor (except pita) and process until smooth.
- Adjust seasoning with sea salt & black pepper.
- Serve dip with toasted pita, cover and refrigerate left-over dip.
Nutrition Facts : Calories 99.1, Fat 5.2, SaturatedFat 0.7, Sodium 87.8, Carbohydrate 12.5, Fiber 2.2, Sugar 2.2, Protein 2.2
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
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
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
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
Steps:
- Mix all ingredients well.
- Bake at 350 until lightly browned, about 25 minutes.
- Serve with crackers or pita chips.
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