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.
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
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 180 C / Gas mark 4.
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.
Bake for 30 minutes in preheated oven, or until bubbly and lightly browned.
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.