Wednesday, December 20, 2017

Roasted Red Pepper & Artichoke Dip

I have pages of recipes in my binders that I've never tried, some as old as 10+ years. Yet I refuse to toss them out because someday, I will make them, right? Right. Like this Roasted Red Pepper & Artichoke Dip. It was ripped from one of my old cookbooks/recipe books, one of those small, paperback ones, like what you sometimes see (or used to see) in check out lines. I have no recollection of which little recipe book it was. I remember being annoyed with so many small, paperback recipe books and no good way to store/display them so I decided to rip out what I wanted and toss everything else.

This one got ripped out because SP likes artichokes & roasted red peppers. We buy artichoke hearts in huge jars at Costco, so I figured any recipe that used artichokes was a good recipe to keep.

We made it at Thanksgiving. TXSIL helped us make it the day before and she liked it. We both liked it, too. It's tangy and definitely roasted red peppery and marinated artichoke-y! My dad doesn't like either main ingredient. My mom likes both but thought the dip was just so-so. I'm not sure what anyone else thought.

But we like it, and we'd make it again. It was tasty on Wheat Thins and Triscuits.

Roasted Red Pepper & Artichoke Dip

1 jar (6-7 oz) marinated artichoke hearts, drained
1/2 cup drained roasted red peppers
3 oz cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh parsley*

Place artichoke hearts and roasted red pepper in food processor. Cover and process until coarsely chopped. Add remaining ingredients. Cover & process until blended. Garnish with additional parsley (if desired). Serve with crackers.

Makes about 2 cups.

*We did not have fresh parsley, and we didn't substitute dried parsley because we didn't think it would add much to the dip.

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