Roasted Red Pepper and Artichoke Dip –

If you’ve been reading this blog over the last few years, you know I’m a sucker for a good dip recipe. I love dips made from fresh ingredients, but I really love dips that can be made in a snap from pre-made ingredients.

In a world of frozen foods and grocery store produce, fresh-made dips are a treat, a way to enjoy the flavors of the season without having to prepare a meal. One of my favorites is a mix of roasted red peppers and a tangy artichoke dip. I’ll admit, I’m a little biased. I grew up in a family of fourth generation olive oil producers, and I always used olive oil to cook. Now I use it to make my dips, dressings, and sauces. It’s the best oil to use for roasting things, and it’s delicious.

Sometimes it’s difficult to find recipes that feature both of these ingredients, but you’ll be pleased to know that this recipe does indeed do that! It is a combination of a dip and a spread, and a great way of using up a batch of roasted red peppers and artichokes that you’ve been storing.. Read more about roasted red pepper tapenade and let us know what you think.

It’s very easy to make and packed with flavor!

I could eat this nutritious, fresh dip all day long.

 

 

Jeff and I were on our way to Kenya for our “once in a lifetime” safari in 2011. We were rerouted and ended up in Istanbul (big tale for another time).

We made the most of a sad and difficult situation and really enjoyed Istanbul, dressed in safari clothing and equipped with malaria medication and far more photographic equipment than we required.

The cuisine! Breakfast in the Turkish tradition!

I was blown away and want to return to learn more.

A spicy salsa was one of our favorites, and I’m cursing myself now for not taking down the Turkish name for it. We ordered it with every meal after tasting it. I’m not joking.

That was the case!

This delectable roasted red pepper dip isn’t the same as that salsa, but it does have the same addicting characteristics!

This dip recipe is great right away, but after letting the flavors meld for an hour or two, my goodness, it’s incredible!

By the way, I’m getting close to mastering that Turkish recipe, and I’m not going to quit until I do!

Dip with Roasted Red Peppers

Serves	6
Prep time	5 minutes
Meal type	Appetizer

Roasted Red Pepper Dip is a healthy and delicious dip that should be made approximately 2 hours before serving to enable flavors to emerge. Serve with sliced baguettes or crackers!

Ingredients

• 1 jar roasted red peppers, 17 oz (drained)
• 1 jar marinated artichoke hearts, 6 oz (drained)
• 1/2 cup fresh parsley, minced
• 1/3 cup extra virgin olive oil
• 1 heaping tablespoon drained and cleaned capers
• 3 garlic cloves
• 1 tblsp. fresh lemon juice
• 1 tsp. salt (kosher)
• Chips, crackers, pita bread, or sliced baguettes are all good options.

Note

The taste of this roasted red pepper dip explodes out, and it’s very simple to make. You may spice it up with a pinch of crushed red pepper if you like!

With just one bite of this dip, you’ll know it’s one of those dips you’ll want to put on everything! Chips, crackers, pita bread, baguettes cut, scrambled eggs, potatoes…

Directions

Step 1

In the bowl of a food processor, combine all of the ingredients. Pulse until the ingredients are finely minced and well combined. To enable flavors to develop, transfer to a serving dish, cover, and chill for at least 2 hours. Before serving, taste and adjust spices.

 

Roasted Red Pepper and Artichoke Dip is a creamy, mayonnaise-based dip with a zesty hint of vinegar to cut the richness. It’s a perfect appetizer for a party or a special celebration, so why not take a few minutes to whip up a batch for your next dinner party?. Read more about roasted red pepper dip cream cheese and let us know what you think.