Artichoke Dip with Three-Pepper Trilogy

$0.00

Dump the standby chips and dip for this healthy spread with layers of flavor and color. An old standby appetizer, this artichoke dip gets jazzed up with the three-pepper swirl.

Description

Artichoke Dip with Three-Pepper Trilogy

Recipe Type: Appetizer

Author: Kimberly Lord Stewart

Serves: Serves 6

Ingredients

8 Peppadew peppers (from the deli olive bar or international aisle); reserve the liquid
1 (12-ounce) jar roasted red peppers, well drained
¼ cup sweet red chili sauce
Juice of 1 large lemon
2 tablespoons mascarpone cheese
1 cup plain Greek yogurt
1 (14-ounce) can artichoke hearts; packed in water, drained
3 tablespoons shaved Parmesan cheese
¼ cup pine nuts, for garnish (optional)
Pita bread and pretzel chips

Instructions

Place peppers and red chili sauce in a food processor; pulse to chop coarsely, and set aside.
Clean out food processor. Add lemon juice, mascarpone cheese and yogurt; process until smooth. Add artichokes and cheese; coarsely chop. Remove food processor top, and stir until smooth.
Spread dip in a shallow platter. Top with red pepper trilogy, cheese and pine nuts.
Serve with pita bread and pretzel chips.