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Serve this festive dip with Baked Artichoke leaves!
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Have you made this recipe?
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Artichoke & Roasted Red Pepper Dip
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Source: Ocean Mist Farms, Adrienne Meier
Ingredients
4 cooked Ocean Mist Artichoke hearts, stems and bottoms (See "How to Prepare & Cook").
1 Leek diced
2 tablespoons butter
1 cup of roasted Red Peppers (from a jar) drained
3/4 cup parmesan cheese
3 tablespoons mayonnaise
Directions
In a small sauté pan over medium high heat add butter and Leeks. Cook until Leeks are very tender. Set aside to let cool.
Add Artichokes, Peppers, cheese, mayonnaise and cooled Leeks to food processor or blender. Pulse until dip is smooth and well combined.
Serve with Ocean Mist Baked Artichoke leaves. Refrigerate any left over.
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Artichoke & Roasted Red Pepper Dip
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Nov 07, 2011
Kori,
Monterey, CA
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I made this again almost a year later...and it is still a crowd pleaser! I did experiment with a few ingredients that came out well:
*Subbed mayo with light sour cream
*Added 3 more artichoke bottoms
*Added some cracked red pepper for a little kick
Yum--served with carrot sticks, pita bread triangles and sliced fresh sourdough baguette
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Jan 10, 2010
Kori,
Monterey, CA
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I served this as a dip/appetizer and the entire bowl was gone within an hour! Very easy to make. You could use a blender. I found a great Red Bell pepper tapenade at Trader Joe's. Keeps well for a couple of days in the fridge. Yum!
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Nov 07, 2011
Kori,
Monterey, CA
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|
I made this again almost a year later...and it is still a crowd pleaser! I did experiment with a few ingredients that came out well:
*Subbed mayo with light sour cream
*Added 3 more artichoke bottoms
*Added some cracked red pepper for a little kick
Yum--served with carrot sticks, pita bread triangles and sliced fresh sourdough baguette
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Jan 10, 2010
Kori,
Monterey, CA
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|
I served this as a dip/appetizer and the entire bowl was gone within an hour! Very easy to make. You could use a blender. I found a great Red Bell pepper tapenade at Trader Joe's. Keeps well for a couple of days in the fridge. Yum!
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