Recipe by Eileen
"A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that's perfect for crackers or bread."
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2 (6.5 ounce) jars
marinated artichoke hearts, drained and chopped
1 (7 ounce) jar
roasted red peppers, drained and chopped
freshly grated Parmesan cheese
I make this all the time and people are always requesting a copy of the recipe. I do add 1 teasp. minced garlic, 2 more tablespoons of mayo than called for in the recipe and I use 4 green onions instead of leek. Everyone loves this one and it is so easy to make.
It was all-right but there was a lot of this left over at Christmas; I did modify it some. I used a red bell pepper that I saute'd lightly, a bit more mayo and skipped the butter, seasonings (garlic/pepper/salt/cayenne). I also added one can of chopped water chestnuts for crunch . I wanted it to be cheesier like the hot spinach/artichoke dips you get at Chili's restaurant but this just tasted like hot veg. with mayo imo... I think it had most of all what it needed but maybe I'd add a cup of mozzarella to it!
I really liked this recipe, but when I took it to a New Year's Eve party it didn't get eaten very quickly. I loved the way the artichokes and peppers made the dip so hearty and the marinade on the artichokes was yummy......I think the reason that it didn't get eaten is because it doesn't look very pretty. It almost looked like a funky salsa or something, but I would serve it again at my own home so that I could explain what it was and I think it would go over better.
I made this again for a smaller get together and it was gone before anything else.....I loved it, and when I could tell people what it was they really enjoyed....
So, I really changed this recipe b/c I wasn't sure what we'd be in the mood for. Diced the red peppers, and chopped up ONE can of artichoke hearts. I then added one 8 oz pkg of cream cheese, softened, 3/4 c. mont. jack cheese, 3 cloves garlic, 1/4 c. grated parmesan cheese, 1 1/2 tsp. ground black pepper, 1 c. mayo and 1 Tbsp dried minced onion. I tossed all of this in the food processor and ground the heck out of it. Threw it in the oven for 20 minutes @ 350. Served with Pita Chips (recipe from this site) and an assortment of fresh veggies. My guests could not get enough, and had to force themselves to stop eating, so as to have room for dinner! Even my picky picky 9 year old gobbled it up, and has requested we have it again tonight. The artichokes really set this apart, and it's just such a pretty dish to set on the table.
I make this recipe for all of our get togethers. It's definitely a favorite! I substitute green onions for the leek though. Also, make sure to only use real mayo, fat free won't blend properly.
Very tasty and a great alternative to the traditional artichoke/parmesan/mayo dip. Very colorful. My first experience with leeks - now I'm a big leek fan. They can be substituted for onions when you don't want such a huge onion-y taste.
This dip is delicious! I brought it to a pool party yesterday and I received rave reviews! Very tasty. I would cut up the artichokes and red peppers next time, the chunks were very large for a dip. Otherwise, awesome!
I made this dip for a party and instead of putting it in an 8x8 dish I cut the top off of a red pepper and stuffed it in there I will be using an orange on for a halloween party . It was very good
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Roasted Red Pepper Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 51
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