Roasted Red Pepper Artichoke Dip
Use this dip recipe to make bruschetta or serve it on its own.
Nov 16, 2006
Using roasted red peppers from a jar makes this dip one of the easiest holiday appetizers to make.
My friend Debbie introduced me to this recipe several years ago when she brought it to a Christmas party of mine. Everyone gobbled it up immediately and has asked for it ever since.
Serve this tapenade with pita chips and raw carrots as a dip, or spread over toasted Italian bread for a quick and easy bruschetta.
Roasted Red Pepper and Artichoke Tapenade
- 1 7 oz. jar roasted red peppers, drained
- 1 6 oz. jar marinated artichoke hearts, drained
- 1/2 cup minced fresh parsley
- 1/2 cup fresh grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Add ingredients to a food processor and pulse until mixture becomes the texture of chunky pesto.
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The copyright of the article Roasted Red Pepper Artichoke Dip in Heart Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Roasted Red Pepper Artichoke Dip in print or online must be granted by the author in writing.
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