Roasted Red Pepper Spinach And Artichoke Spread Recipes

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ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip With Roasted Red Bell Peppers image

Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :)

Provided by Manami

Categories     Spinach

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 11

14 ounces artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red pepper (bottled or fresh)
2 tablespoons jarred pesto sauce (we used bottled caesar) or 2 tablespoons bottled caesar salad dressing (we used bottled caesar)
1/3 cup grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 -2 pinch crushed red pepper flakes
tortilla chips or parmesan garlic & herb pita chips

Steps:

  • Preheat a gas or charcoal grill to 350ºF.
  • 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 (350º 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.
  • *The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.

Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 806.7, Carbohydrate 13.9, Fiber 4.8, Sugar 1.6, Protein 5.9

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip with Roasted Red Bell Peppers image

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

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

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.

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.

SPINACH, ARTICHOKE AND RED PEPPER DIP



Spinach, Artichoke and Red Pepper Dip image

Provided by Eddie Jackson

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 large round loaf country bread
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 small jalapenos, 1 seeded and chopped, 1 finely chopped
1 clove garlic, crushed and peeled
One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel
1 cup marinated artichoke quarters, rinsed and drained
1/4 cup chopped fresh Italian parsley
1/2 cup roasted red peppers, drained and finely chopped
1 1/2 cups shredded pepper jack or Monterey Jack cheese
Kosher salt and freshly ground black pepper
Olive oil, for brushing
Baguette slices, crackers and crudites, such as carrots and celery, for serving

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.

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.

SPINACH ARTICHOKE SPREAD



Spinach Artichoke Spread image

"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 cups.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped
2 teaspoons lemon juice
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
Reduced-fat crackers

Steps:

  • In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

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