Recipe for the Month of January 2005
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Artichoke and Roasted Red Pepper Dip
Now that the extravagant holiday cooking and baking are behind us, it’s time for a simple snack recipe. This dip is very simple to make and is absolutely delicious with your favorite crackers! It is perfect to serve for an informal get-together or as a family treat while watching TV.
Ingredients:
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1 can (14 oz) artichoke hearts
Preparation:
Cut red pepper in half and place on broiling pan, skin side up. Broil on high until skin turns black. Place in a paper bag for a few minutes to loosen the skin. Peel the skin off and discard. Chop the pepper into small pieces.
Courtesy of Gourmet Magic
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1 cup roasted red pepper, chopped
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¼ cup scallions, chopped
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½ cup mayonnaise
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½ cup light sour cream
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1 teaspoon Worcestershire sauce
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1 cup shredded mozzarella
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1 cup grated Parmesan cheese
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Parsley for garnish
Drain artichoke hearts and chop into pieces.
In a large mixing bowl, combine all ingredients. Chill until ready to bake.
Spray a 5 to 6 cup baking dish with non-stick cooking spray. Stir mixture and place in baking dish.
Bake at 350 degrees for 20 to 25 minutes or until mixture is heated through.
Garnish with chopped parsley. Serve warm with crackers on the side.