Artichoke Dip with Roasted Red Peppers

Artichoke Dip

Diana Rattray
An easy dip, baked with Parmesan cheese, mayonnaise, artichokes, and chopped roasted red pepper.

Ingredients:

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder, optional
• 1/4 cup minced roasted red pepper

Preparation:

Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.

Diana Rattray

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