Wednesday, December 25, 2013

Artichoke Dip with Roasted Red Peppers

Artichoke Dip
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
southernfood.about.com

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