Warm Roasted Pepper And Artichoke Spread Recipes

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 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.

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 ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN

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.

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

ARTICHOKE AND ROASTED RED PEPPER DIP

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.

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.

HOT ARTICHOKE-ROASTED RED PEPPER DIP

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.

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.

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.

WARM ROASTED PEPPER AND ARTICHOKE SPREAD

Steps:

• Preheat oven to 350 degrees. In a food processor bowl with a metal blade, combine the cheese, mayonnaise, cream cheese, and garlic and process until smooth.
• Pour mixture into a bowl. Add artichoke hearts and roasted peppers; blend well.
• Spread in an ungreased 9-inch quiche dish or glass pie dish.
• Bake at 350 degrees for 20 - 25 minutes or until thorougly heated. Serve warm with crackers, veggies, or snack bread slices.