Wednesday, December 18, 2013

Roasted Red Pepper & Artichoke Dip

Roasted Red Pepper & Artichoke Dip
(about 2 cups)


1 (7 oz.) jar Marinated Artichoke Hearts, drained
½ cup Roasted Red Peppers, drained
3 oz. Cream Cheese, room temperature
½ cup Sour Cream
¼ cup Fresh Parsley, chopped
Assorted crackers, chips or vegetables


Place the artichoke hearts and red peppers in a food processor, cover and coarsely chop. Add the cream cheese, sour cream and parsley to food processor and mix until just blended. Place in a serving dish and garnish with a little more parsley. Serve with your favorite crackers, chips and/or vegetables.

Note: You can serve this immediately at room temperature or refrigerate up to a day ahead of time.

Note: To double recipe, repeat the process twice and then mix the two batches together. If you have a large food processor, you may be able to do in one batch.

Ideas for Future Efforts

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