Artichoke and Roasted Red Pepper Dip Recipe

Artichoke and Roasted Red Pepper Dip Recipe

How To Make Artichoke and Roasted Red Pepper Dip

This creamy and mildly spiced artichoke and red pepper dip is made even tastier with the use of artichoke hearts and roasted red peppers.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 2tbspbutter
  • 1leek,diced
  • ozmarinated artichoke hearts,(2 jars), drained and chopped
  • 7ozroasted red peppers,(1 jar), drained and chopped
  • ¾cupparmesan cheese,freshly grated
  • 3tbspmayonnaise


  1. Preheat oven to 350 degrees F.

  2. 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.

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


  • Calories: 50.68kcal
  • Fat: 4.27g
  • Saturated Fat: 1.58g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 0.95g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 1.69g
  • Fiber: 0.40g
  • Sugar: 0.66g
  • Protein: 1.98g
  • Cholesterol: 6.41mg
  • Sodium: 99.58mg
  • Calcium: 58.24mg
  • Potassium: 24.96mg
  • Iron: 0.43mg
  • Vitamin A: 32.95µg
  • Vitamin C: 14.58mg
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