Artichoke Red Pepper Appetizer Recipes

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MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS



Mediterranean Artichoke and Red Pepper Roll-Ups image

I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 cup crumbled feta cheese
2 green onions, thinly sliced
3 tablespoons prepared pesto
8 flour tortillas (8 inches), warmed
1 jar (7-1/2 ounces) roasted sweet red peppers, drained and cut into strips
SAUCE:
1 cup sour cream
1 tablespoon minced chives

Steps:

  • In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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

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

ARTICHOKE & RED PEPPER APPETIZER



Artichoke & Red Pepper Appetizer image

Make these red pepper appetizers with crisp crackers topped with creamy artichoke spread. Artichoke & Red Pepper Appetizers are baked warm and wonderful.

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Yield Makes 15 servings, about 4 topped crackers each.

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 can (14 oz.) artichoke hearts, drained, chopped
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (8-1/2 oz.) woven wheat crackers

Steps:

  • Preheat oven to 400°F. Place cheeses and parsley in food processor container; cover. Process until smooth.
  • Add artichokes and red peppers; process briefly just until blended. Spread 1 tsp. of the cheese mixture onto each cracker. Place on baking sheet.
  • Bake 8 to 10 min. or until hot and bubbly. Serve warm.

Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 0.6384 g, Protein 8 g

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA



Roasted Pepper and Artichoke Bruschetta image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 baguette, sliced into 1/2-inch-thick slices
1/3 cup olive oil
One 6.5-ounce jar marinated artichokes, chopped, marinade reserved
1 roasted red pepper from a jar, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  • In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  • Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

SPINACH, ARTICHOKE AND RED PEPPER DIP



Spinach, Artichoke and Red Pepper Dip image

Provided by Eddie Jackson

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

1 large round loaf country bread
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 small jalapenos, 1 seeded and chopped, 1 finely chopped
1 clove garlic, crushed and peeled
One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel
1 cup marinated artichoke quarters, rinsed and drained
1/4 cup chopped fresh Italian parsley
1/2 cup roasted red peppers, drained and finely chopped
1 1/2 cups shredded pepper jack or Monterey Jack cheese
Kosher salt and freshly ground black pepper
Olive oil, for brushing
Baguette slices, crackers and crudites, such as carrots and celery, for serving

Steps:

  • Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
  • Cut the bread top and center into cubes and set aside.
  • Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
  • Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
  • Serve with the bread cubes, baguette, crackers and crudites.

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

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.

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