Recipes and Cooking Spicy Roasted Red Pepper Artichoke Dip This creamy dip has a double dose of peppery flavor, thanks to roasted red sweet peppers and harissa paste (made with a blend of hot peppers). Make sure you don't skimp on the bowl of chips you set out with this dip--everyone will just keep going back for more! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 60 mins Servings: 14 Yield: 3 1/2 cups Jump to Nutrition Facts Ingredients 2 14 ounce cans artichoke hearts, rinsed and drained 1 8 ounce carton sour cream 2 tablespoon all-purpose flour 1 tablespoon harissa paste ¾ cup finely shredded Parmesan cheese ½ cup mayonnaise ½ cup bottled drained and chopped roasted red sweet peppers ¼ cup almonds, toasted and coarsely chopped Fresh mint leaves Directions Preheat oven to 350°F. Place artichoke hearts in a fine mesh sieve or colander. To remove excess liquid, firmly press on artichoke hearts with paper towels. Chop artichoke hearts. Set aside. In a large bowl stir together the sour cream, flour, and harissa paste until combined. Stir in 1/2 cup of the cheese, the mayonnaise, roasted peppers, and artichokes. Transfer to a 9-inch pie plate. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, about 30 minutes or until edges are lightly browned and mixture is hot in the center. Cool 15 minutes. Top with almonds and mint. Make Your Own Roasted Red Pepper Preheat oven to 425°F. Halve one red sweet pepper lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until pepper is charred and very tender. Wrap pepper in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop the pepper. Print Nutrition Facts (per serving) 134 Calories 11g Fat 5g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 134 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 16mg 5% Sodium 267mg 12% Total Carbohydrate 5g 2% Total Sugars 2g Protein 3g Vitamin C 5.1mg 26% Calcium 84mg 6% Iron 0.8mg 4% Potassium 48mg 1% Folate, total 5.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.