Artichoke Dip with Three-Pepper Trilogy

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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.

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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
  1. Place peppers and red chili sauce in a food processor; pulse to chop coarsely, and set aside.
  2. 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.
  3. Spread dip in a shallow platter. Top with red pepper trilogy, cheese and pine nuts.
  4. Serve with pita bread and pretzel chips.

 

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