Roasted Red Pepper Artichoke And Black Olive 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, OLIVE, AND ROASTED PEPPER ANTIPASTO

Steps:

• Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
• In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
• Serve antipasto at room temperature with bread.

ROASTED RED PEPPER DIP

Steps:

• Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

SPINACH, ARTICHOKE AND RED PEPPER DIP

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.

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.

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 AND ARTICHOKE DIP

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.

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.

ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP

Steps:

• Finely chop artichoke hears and garlic in processor. Add red peppers, olives, green onions and basil and blend until coarse paste forms. Add vinegar and blend until just combined. Sealson with salt and pepper.