Artichoke and Roasted Red Pepper Dip

Artichoke And Roasted Red Pepper Dip

One of my favorite dips is artichoke and roasted red pepper dip. You can start with a jar of pre-made or make it from scratch. I love to serve this as an appetizer at parties because it’s cool, creamy, and flavorful! It tastes great on crackers but can also be used as a sandwich spread or even a pasta sauce. Give this recipe a try the next time you’re hosting guests for dinner!
prep: 10 mins cook: 40 mins total: 50 mins Servings: 24 Yield: 3 cups


1 (7 ounce) jar roasted red peppers, drained and chopped

1 leek, diced

2 tablespoons butter

¾ cup freshly grated Parmesan cheese

3 tablespoons mayonnaise

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped


Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8×8 inch baking dish.

Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts:

Per Serving: 62 calories; protein 1.3g; carbohydrates 2g; fat 5.6g; cholesterol 5.9mg; sodium 229.1mg.

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