Roastedpepperandartichokespread Recipes

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD

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.

WARM ROASTED PEPPER AND ARTICHOKE SPREAD

Steps:

• 1. Heat oven to 350°F. In food processor bowl with metal blade, combine Parmesan cheese, mayonnaise, cream cheese and garlic process until smooth.2. Place mixture in large bowl. Add artichoke hearts and roasted peppers mix well. Spread in ungreased 9-inch quiche dish or glass pie pan.3. Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Serve warm with crackers, cut-up fresh vegetables or cocktail bread slices.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 25 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 85 mg 4% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 2% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat

ROASTED RED PEPPER ARTICHOKE DIP

Steps:

• Mix all ingredients well.
• Bake at 350 until lightly browned, about 25 minutes.
• Serve with crackers or pita chips.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

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.

ROASTED ARTICHOKE SPREAD

Steps:

• 1. Bend tough outer leaves of one artichoke back until they break off, discarding leaves. Remove enough leaves to reach tender, yellow-green interior leaves. Using serrated knife, cut off dark green tops of tender leaves. Trim artichoke stem to 1-inch length. Remove outer dark green layer of stem. Lengthwise quarter artichoke. Remove fuzzy choke discard. In large glass or stainless steel bowl combine artichoke pieces and lemon juice, completely coating artichoke. Repeat with remaining artichokes.2. In large ovenproof skillet* combine artichoke-lemon mixture, 5 tablespoons of oil, garlic, thyme, salt, pepper and bay leaf. Cook over medium heat until boiling, stirring frequently. Cover skillet. Bake at 325°F about 35 minutes or until artichokes are tender and browned in spots. Cool.3. Discard bay leaf. Transfer artichoke mixture to food processor bowl. Cover and process until smooth. Add basil and remaining 3 tablespoons oil. Cover and process until smooth. Serve with crackers.*NOTE: If an ovenproof skillet is not available, transfer hot artichoke mixture to 2-quart casserole before baking.

ROASTED RED PEPPER AND ARTICHOKE DIP

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.