Hot Artichoke Hearts And 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

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

SIMPLE ARTICHOKE DIP



Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

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.

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 Chippie1

Categories     Spreads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 leek, diced
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 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 162.4, Fat 10.1, SaturatedFat 5, Cholesterol 23.1, Sodium 785.2, Carbohydrate 12.6, Fiber 4, Sugar 1.8, Protein 7.6

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

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

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