- Preheat oven to 350 degrees F. In a large skillet melt butter over medium heat. Add leek and pancetta; cook until leek is tender and pancetta is starting to brown, stirring occasionally. Remove from heat. Stir in artichokes, the 1 cup cheese, the roasted peppers, mayonnaise, and black pepper.
- Spoon mixture into an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with the 2 tablespoons cheese.
- Bake for 15 to 20 minutes or until heated through. Sprinkle with parsley. Serve dip with crackers, flatbreads, and/or vegetable dippers.
From the Test Kitchen
To Make Ahead:
Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Bake and serve as directed.
Do not use fat-free mayonnaise dressing or salad dressing. The dip will not set.
Nutrition Facts (Artichoke-Leek Dip)
- Per serving:
- 40 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 4 mg chol. ,
- 71 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 1 g pro.