- make this recipe
- user reviews (1)
Hot Artichoke and Roasted Pepper Dip
Ingredients
-
1
medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
-
2
teaspoons margarine or butter
-
1
ounce can artichoke hearts, drained and coarsely chopped
-
1
cup grated Parmesan cheese
-
1
7 ounce jar roasted red sweet peppers, drained and coarsely chopped
-
1
cup mayonnaise, salad dressing, or light mayonnaise dressing*
-
1/8
teaspoon ground black pepper
-
1
tablespoon snipped fresh parsley
-
2
tablespoons grated Parmesan or Romano cheese
-
Assorted vegetable dippers, flat breads, or assorted crackers
Directions
1. In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.
2. Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
3. Bake, uncovered, in a 350 degrees oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.
From the Test Kitchen
- Note Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set.
Nutrition Facts
(Hot Artichoke and Roasted Pepper Dip)
- Calories 40,
- Protein (gm) 1,
- Carbohydrate (gm) 1,
- Fat, total (gm) 4,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 6,
- Sodium (mg) 71,
- Calcium (DV %) 30,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I saw this recipe in BHG years ago and everyone asks for it. Splurge for Hellman's mayo and use only parmesan cheese.
2/5/2011 12:31:40 PM Report Abuse