ROASTED RED PEPPER ARTICHOKE DIP
This Roasted Red Pepper Artichoke Dip is full of flavor and just a few ingredients. It'll be a hit at your next cocktail party or get together!
Provided by Sam | The Culinary Compass
Categories Appetizer
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F. 2. Mix all ingredients in a large bowl until well combined. Transfer mixture to a 1 quart baking dish. 3. Bake for 20-25 minutes until warmed through and the edges are bubbly. Serve warm with crackers, crusty bread, or vegetables.
Nutrition Facts : Calories 385 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 35 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 516 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
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
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
SPINACH, ARTICHOKE AND RED PEPPER DIP
Provided by Eddie Jackson
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
ARTICHOKE DIP WITH ROASTED RED PEPPERS
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
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
ROASTED RED PEPPER AND ARTICHOKE DIP
Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 1 g
ROASTED RED PEPPER DIP
This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ROASTED RED PEPPER ARTICHOKE DIP
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
Steps:
- Mix all ingredients well.
- Bake at 350 until lightly browned, about 25 minutes.
- Serve with crackers or pita chips.
ROASTED RED PEPPER, FETA AND ARTICHOKE DIP
I found this in a local newspaper and took it to a Christmas party. It was a huge hit! I used low-fat mayo and cream cheese and served with pita chips.
Provided by BMBOO Pearl
Categories < 30 Mins
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336, Fat 28.8, SaturatedFat 11.1, Cholesterol 62.2, Sodium 874.1, Carbohydrate 15.9, Fiber 2.7, Sugar 4.4, Protein 5.7
ARTICHOKE AND ROASTED RED PEPPER DIP
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
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-ROASTED RED PEPPER DIP
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
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
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
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
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.
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