Artichoke and roasted red pepper dip

    Artichoke and roasted red pepper dip


    178 people made this

    About this recipe: A hot dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

    Serves: 24 

    • 2 tablespoons butter
    • 1 leek, diced
    • 1 (390g) tin artichoke hearts, drained and chopped
    • 200g (7 oz) jarred roasted red peppers, drained and chopped
    • 110g (4 oz) freshly grated Parmesan
    • 3 tablespoons mayonnaise

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Melt butter in a saucepan over medium heat. Sauté leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan and mayonnaise. Transfer to a 20m square (8 in) baking dish.
    3. Bake for 30 minutes in preheated oven, or until bubbly and lightly browned.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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