Healthy Living Hot Artichoke Roasted Red Pepper Dip Recipes

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HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

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

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

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

ARTICHOKE DIP WITH ROASTED RED PEPPERS



Artichoke Dip With Roasted Red Peppers image

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

1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts (drained, not marinated)
1/8 teaspoon garlic powder
Optional: 1/8 teaspoon onion powder
1/4 cup minced roasted red pepper

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 DIP



Hot Roasted Red Pepper Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

Steps:

  • Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
  • In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

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.

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP



Hot Feta, Artichoke and Roasted Red Pepper Dip image

This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!

Provided by VD711

Categories     Cheese Dips and Spreads

Time 35m

Yield 10

Number Of Ingredients 5

1 (13.75 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cups crumbled feta cheese
1 cup mayonnaise
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 8.2 g, Cholesterol 57.6 mg, Fat 29.7 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 1072.4 mg, Sugar 2.9 g

HOT ARTICHOKE-ROASTED RED PEPPER DIP



Hot Artichoke-Roasted Red Pepper Dip image

People like to see hot artichoke dip at parties. They also like roasted red pepper dip. Give them what they want in one awesome (and easy to make) dip.

Provided by My Food and Family

Categories     Meal Recipes

Time 40m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 5

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo
1/2 cup chopped roasted red peppers, well drained
1 green onion, sliced

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.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

HEALTHY LIVING HOT ARTICHOKE-ROASTED GARLIC DIP



HEALTHY LIVING Hot Artichoke-Roasted Garlic Dip image

Who needs full-fat mayo for flavor when this Healthy Living hot artichoke dip has fragrant and flavorful fresh-roasted garlic in it?

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 6

1 head garlic
1/2 tsp. oil
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Light Mayo
2 Tbsp. chopped tomatoes

Steps:

  • Heat oven to 350ºF.
  • Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.
  • Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.
  • Spoon into shallow ovenproof dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

HEALTHY LIVING HOT FETA ARTICHOKE DIP



HEALTHY LIVING Hot Feta Artichoke Dip image

Here's all the hot, creamy deliciousness of hot feta artichoke dip-only with reduced fat cheese. Still hot, creamy and delicious!

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 24 servings, 2 Tbsp. dip each

Number Of Ingredients 7

1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (6 oz.) crumbled reduced fat feta cheese
1 cup KRAFT Light Mayo
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
3 green onions, sliced
1 red pepper, chopped
1 clove garlic, minced

Steps:

  • Heat oven to 350°F.
  • Mix ingredients until blended.
  • Spoon into 9-inch pie plate.
  • Bake 20 to 25 min. or until lightly browned.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD



Roasted Red Pepper, Spinach and Artichoke Spread image

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

1/2 cup white wine or chicken broth
2 shallots, minced
1 garlic clove, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup reduced-fat sour cream
1/2 cup prepared pesto
2 tablespoons all-purpose flour
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon zest
1/2 teaspoon hot pepper sauce
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup roasted sweet red peppers, drained and chopped
2 cups shredded part-skim mozzarella cheese, divided
Assorted crackers and/or breads

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.

ARTICHOKE AND ROASTED RED PEPPER DIP



Artichoke and Roasted Red Pepper Dip image

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.

Provided by Eileen

Categories     Hot Cheese Dips

Time 50m

Yield 24

Number Of Ingredients 6

2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

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.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 2 g, Cholesterol 5.9 mg, Fat 5.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 0.2 g

HOT ARTICHOKE HEARTS AND RED PEPPER DIP



Hot Artichoke Hearts and Red Pepper Dip image

Get ready for game day with this Hot Artichoke Hearts and Red Pepper Dip. This yummy dip features melted mozzarella, chopped artichoke hearts and is studded with red peppers.

Provided by My Food and Family

Categories     Dips & Spreads

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

1 cup MIRACLE WHIP Dressing
3 Tbsp. GREY POUPON Dijon Mustard
1 can (14 oz.) artichoke hearts, drained, chopped
1 jar (7 oz.) roasted red peppers, drained, chopped
2 green onions, sliced
1/3 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 1 g

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP



Hot Feta, Artichoke and Roasted Red Pepper Dip image

This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!

Provided by VD711

Categories     Cheese Dips and Spreads

Time 35m

Yield 10

Number Of Ingredients 5

1 (13.75 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cups crumbled feta cheese
1 cup mayonnaise
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 8.2 g, Cholesterol 57.6 mg, Fat 29.7 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 1072.4 mg, Sugar 2.9 g

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

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP



Hot Feta, Artichoke and Roasted Red Pepper Dip image

This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!

Provided by VD711

Categories     Cheese Dips and Spreads

Time 35m

Yield 10

Number Of Ingredients 5

1 (13.75 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cups crumbled feta cheese
1 cup mayonnaise
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 8.2 g, Cholesterol 57.6 mg, Fat 29.7 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 11 g, Sodium 1072.4 mg, Sugar 2.9 g

HEALTHY LIVING HOT ARTICHOKE-ROASTED RED PEPPER DIP



HEALTHY LIVING Hot Artichoke-Roasted Red Pepper Dip image

Even after you swap regular mayo for a light version, this artichoke-red pepper dip is still creamy and flavorful-only now it's a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 5

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Light Mayo
1/2 cup chopped roasted red peppers, well drained
1 green onion, sliced

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.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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From healthygreenkitchen.com

UNBELIEVABLY GOOD & HEALTHY ROASTED RED PEPPER DIP
Step One. Preheat your oven to 425 degrees Fahrenheit. Next, cut the veggies into 1-inch pieces and place on a large baking sheet. Toss the vegetables with 1 TBSP olive oil and salt and pepper to taste. Now, roast the vegetables for 20-25 minutes, stirring occasionally. When done, remove from the oven and allow to cool completely.
From snugandcozylife.com

HEALTHY ROASTED RED PEPPER & ROMANO DIP - MESSY EATING
2022-02-06 Add in fresh basil, 3/4 teaspoons of salt, 1/4 teaspoon of pepper (or a different ratio to taste), and cheese. Blend until semi-smooth. (optional) Transfer dip into a fine-mesh sieve that has been settled over a bowl. Let the excess liquid drip into the bowl for ~30 minutes.
From messyeating.com

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