Hot Artichoke and Roasted Pepper Dip
- 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.
- Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.
- 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.
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.