Hot Artichoke and Roasted Pepper Dip

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4.0 by 9 people

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  • Makes: 3-1/2 cups
  • Prep: 12 mins
  • Bake: 20 mins

Hot Artichoke and Roasted Pepper Dip

Reviews (0)

4.0 by 9 people

Rate This!

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

Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set.

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Nutrition Facts (Hot Artichoke and Roasted Pepper Dip)

  • Per serving:
  • 40 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 71 mg sodium ,
  • 1 g carb. ,
  • 1 g pro.
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