Artichoke Red Pepper Appetizer Recipes

MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS

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.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

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.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

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.

ARTICHOKE DIP WITH ROASTED RED PEPPERS

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.

ROASTED RED PEPPER AND ARTICHOKE TAPENADE

Steps:

• Add all ingredients to a food processor.
• Pulse until chopped to a finely chopped tapenade.
• Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
• Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.

ARTICHOKE & RED PEPPER APPETIZER

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.

ARTICHOKE HEART AND RED PEPPER BITES

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch baking dish.
• Drain the artichoke hearts, reserving 2 tablespoons of the oil.
• Drain the roasted peppers and discard the liquid.
• Finely chop the artichoke hearts and peppers and set aside.
• Heat a large skillet over medium heat.
• Add the reserved oil, onion, and garlic.
• Cook for five minutes, or until soft and translucent.
• Remove from the heat and cool slightly.
• Beat the eggs in a large bowl until thick and lemon colored.
• Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
• Pour into the prepared pan.
• Bake for 30 minutes, or until pale golden brown.
• Cool for 15 minutes, then cut into one inch squares.
• Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
• Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

ROASTED RED PEPPER ARTICHOKE DIP

Steps:

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