Hot Roasted Red Pepper And Artichoke Dip Food

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.

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.

SPINACH, ARTICHOKE AND RED PEPPER DIP

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.

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.

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.

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD

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.

HOT ARTICHOKE-ROASTED RED PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

ROASTED RED PEPPER DIP

Steps:

• Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

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 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.