Artichoke Dip With Roasted Red Peppers Recipes

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
Pour mixture into a slow cooker.
Sprinkled the remaining mozzarella on top.
Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Artichoke Spinach Dip with Roasted Red Bell Peppers image

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

Provided by Guy Fieri

Categories appetizer

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

Steps:

Preheat a gas or charcoal grill to 350 degrees F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

ARTICHOKE DIP WITH ROASTED RED PEPPERS

Artichoke Dip With Roasted Red Peppers image

This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.

Provided by Diana Rattray

Categories Appetizer

Time 40m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts (drained, not marinated)
1/8 teaspoon garlic powder
Optional: 1/8 teaspoon onion powder
1/4 cup minced roasted red pepper

Steps:

Gather the ingredients.
Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.

Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g

ROASTED RED PEPPER ARTICHOKE DIP

Roasted Red Pepper Artichoke Dip image

This Roasted Red Pepper Artichoke Dip is full of flavor and just a few ingredients. It'll be a hit at your next cocktail party or get together!

Provided by Sam | The Culinary Compass

Categories Appetizer

Time 35m

Number Of Ingredients 7

Ingredients

1 6 oz. jar artichoke hearts, drained and chopped
½ of a 12 oz. jar roasted red peppers, drained and chopped
4 oz. cream cheese, softened
½ cup mayonnaise
½ cup Parmesan cheese
½ tsp. garlic powder
¼ tsp. onion powder

Steps:

1. Preheat oven to 350°F. 2. Mix all ingredients in a large bowl until well combined. Transfer mixture to a 1 quart baking dish. 3. Bake for 20-25 minutes until warmed through and the edges are bubbly. Serve warm with crackers, crusty bread, or vegetables.

Nutrition Facts : Calories 385 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 35 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 516 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP

Roasted Red Pepper, Feta and Artichoke Dip image

I found this in a local newspaper and took it to a Christmas party. It was a huge hit! I used low-fat mayo and cream cheese and served with pita chips.

Provided by BMBOO Pearl

Categories < 30 Mins

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

2 cups mayonnaise
2 (8 ounce) packages cream cheese, room temp
2 cups roasted red peppers, coarsely chopped
2 (6 ounce) jars marinated artichokes, coarsely chopped
1 teaspoon garlic powder
1 tablespoon italian seasoning
4 ounces feta cheese
4 -6 tablespoons parmesan cheese

Steps:

Preheat oven to 375 degrees.
Mix mayo and cream cheese until blended.
Add red peppers, artichokes, seasonings and feta cheese.
Place in a casserole dish.
Sprinkle with parmesan cheese.
Bake for 20-25 minutes or until mixture bubbles.

Nutrition Facts : Calories 336, Fat 28.8, SaturatedFat 11.1, Cholesterol 62.2, Sodium 874.1, Carbohydrate 15.9, Fiber 2.7, Sugar 4.4, Protein 5.7

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Artichoke Spinach Dip With Roasted Red Bell Peppers image

Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :)

Provided by Manami

Categories Spinach

Time 31m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red pepper (bottled or fresh)
2 tablespoons jarred pesto sauce (we used bottled caesar) or 2 tablespoons bottled caesar salad dressing (we used bottled caesar)
1/3 cup grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 -2 pinch crushed red pepper flakes
tortilla chips or parmesan garlic & herb pita chips

Steps:

Preheat a gas or charcoal grill to 350ºF.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
Put on the grill over indirect heat (350º F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
Carefully remove from the grill and serve with the chips.
*The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.

Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 806.7, Carbohydrate 13.9, Fiber 4.8, Sugar 1.6, Protein 5.9

ROASTED RED PEPPER ARTICHOKE DIP

Roasted Red Pepper Artichoke Dip image

Make and share this Roasted Red Pepper Artichoke Dip recipe from Food.com.

Provided by tarastaton20

Categories < 60 Mins

Time 40m

Yield 5 cups of dip, 15 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 1/2 ounce) cans artichoke hearts, drained and chopped
1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
2 cups Hellmann's mayonnaise
2 cups shredded parmesan cheese
8 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

Mix all ingredients well.
Bake at 350 until lightly browned, about 25 minutes.
Serve with crackers or pita chips.

ROASTED RED PEPPER AND ARTICHOKE DIP

Roasted Red Pepper and Artichoke Dip image

Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

1 jar (6 to 7 oz) marinated artichoke hearts, drained
1/2 cup drained roasted red bell peppers (from 7-oz jar)
1 package (3 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh parsley
Assorted crackers or vegetable chips

Steps:

In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 1 g

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