Hot Feta Artichoke And Roasted Red Pepper Dip Food

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

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.

LAYERED HOT ARTICHOKE & FETA DIP

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
• Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
• Bake 20 min. or until heated through; top with olives.

HOT SPINACH FETA DIP

Steps:

• Preheat oven to 350°. In a large bowl, combine cream cheese, sour cream, feta and lemon juice. Stir until the mixture is evenly combined and as smooth as possible. Stir in 1 1/2 cup mozzarella, spinach and most of the roasted red peppers (reserve some for topping) then season with salt and pepper.
• Transfer mixture to a small baking dish. Top with remaining mozzarella and roasted red peppers.
• Bake until bubbly, about 15 minutes. (If desired, broil 3 minutes.)
• Garnish with parsley and serve.

ARTICHOKE AND ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER AND ARTICHOKE DIP

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.

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP

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.

ROASTED RED PEPPER AND FETA DIP AKA "HTIPITI" (GLUTEN-FREE)

Steps:

• Add the garlic to the food processor and pulse a few times to chop. Add the roasted red peppers, feta cheese, olive oil, lemon juice, oregano, red pepper flakes and cayenne. Pulse a handful of times to get desired texture or process until smooth and creamy. Whichever you prefer. Give the dip a taste and adjust any seasonings as need. Add salt to taste, if necessary.
• Garnish with red pepper flakes, little strips of roasted red pepper, some crumbled feta and a little olive oil drizzled overtop, if you'd wish.
• Serve with pita chips, crusty bread, lentil chips, celery sticks, celery, endive, radishes or whatever your little heart desires.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

5 MINUTE GREEK FETA AND RED PEPPER DIP RECIPE

Steps:

• Roughly break up the cheese into chunks and place in the bowl of a food processor or blender.
• Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
• Serve with vegetables and warm pita bread for dipping.

ROASTED RED PEPPER ARTICHOKE DIP

Steps:

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

FEISTY FETA DIP

Steps:

• Combine everything except the olive oil in the bowl of a food processor. Pulse a few times until ingredients are well combined.
• With the food processor on, drizzle in the olive oil until dip reaches desired consistency.
• To serve warm, spoon into a microwave safe bowl. Cover and microwave on high for 30-60 seconds, or until warmed through. Serve with pita bread or pita chips.

HOT ARTICHOKE HEARTS AND RED PEPPER DIP

Steps:

• Heat oven to 400°F.
• Mix dressing and mustard in medium bowl until blended. Add artichokes, peppers and onions; mix well.
• Spoon into 1-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 6 to 8 min. or until dip is heated through and cheese is melted.

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP

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.

ARTICHOKE DIP WITH ROASTED RED PEPPERS

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.

HOT ARTICHOKE DIP

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, mix together mayonnaise, sour cream, Parmesan cheese, peppers, artichoke, and 2/3 cup of the French fried onions. Spread into a 9 inch pie plate.
• Bake the dip for approximately 25 minutes. Remove from the oven and top with the remaining 2/3 cup of French fried onions. Return to the oven and bake for an additional 5 minutes - just long enough to brown the onions slightly.

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP

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.

HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN

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.

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP

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.