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Artichoke and Roasted Red Pepper Dip
Directions
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Ingredients :
2 tablespoons butter
1 leek
diced
2 (6.5 ounce) jars marinated artichoke hearts
drained and chopped
1 (7 ounce) jar roasted red peppers
drained and chopped
¾ cup freshly grated Parmesan cheese
3 tablespoons mayonnaise
Methods :
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.