Hot Feta Artichoke And Roasted Red Pepper Dip Recipes

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.

HOT ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
• In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP

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.

WARM FETA DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

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.

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.

HOT FETA, ARTICHOKE AND ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the artichokes, peppers, feta, mayonnaise, and Parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
• Bake in preheated oven until bubbling on top, 20 to 25 minutes.

HOT ARTICHOKE HEARTS AND RED PEPPER DIP

Steps:

• Heat oven to 400°F.
• Mix dressing and mustard in medium bowl until blended. Add artichokes, peppers and onions; mix well.
• Spoon into 1-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 6 to 8 min. or until dip is heated through and cheese is melted.

LAYERED HOT ARTICHOKE & FETA DIP

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
• Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
• Bake 20 min. or until heated through; top with olives.