This Roasted Red Pepper and Artichoke Dip is the perfect appetizer. Light and healthy, yet bold in flavor. Serve at your next gathering and wow guests with its rich and delicious flavor!
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Roasted Red Pepper and Artichoke Dip
Appetizers are my favorite part of entertaining. Seriously, small bites are so tasty, work well with my little friends Mr. cracker and Mr. chip, and are often made with some sort of cheese {one of my weaknesses}! It’s fun when you can find one that’s delicious, pretty healthy, and can be made in less than 5 minutes! Entertaining made simple for sure!
It’s easy to serve this tapenade with pita chips, crackers or veggies as a dip, or spread it over toasted Italian bread for a quick and easy bruschetta. I’ve even put it over pasta for a quick dinner! Love that it’s also a healthy food recipe, so you don’t feel guilty eating it all in one sitting!
The flavors blend together even better overnight, so it’s yummier the next day. Make it ahead or save some for later – either way, it’s good!
The flavor is soooo good, my daughter even likes it. She said we’d have to call it something other than roasted red pepper and artichoke dip for her to eat it again, though. It sounded too much like vegetables 🙂
Tips for Making Roasted Red Pepper Dip
- This is a wonderful make-ahead dip. It will actually be better the next day as the flavors meld together.
- Roasted Red Pepper and Artichoke Dip will keep in the refrigerator for about a week.
If you’ve tried this Roasted Red Pepper and Artichoke Dip or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Roasted Red Pepper and Artichoke Dip
Ingredients
- 1 7 oz. jar roasted red pepper (drained)
- 1 6 oz. jar marinated artichoke hearts (drained)
- 1/2 cup minced fresh parsley (dried will do in a pinch)
- 1/2 cup fresh grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 4 cloves garlic (chopped)
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Instructions
- Add all ingredients to a food processor or blender.
- Pulse until mixture becomes the texture of chunky pesto.
- Place in serving bowl or store for later! Enjoy
Notes
Recipe Tips
- This is a wonderful make-ahead dip. It will actually be better the next day as the flavors meld together.
- Roasted Red Pepper and Artichoke Dip will keep in the refrigerator for about a week.
Nutrition
Enjoy this Roasted Red Pepper and Artichoke Dip or this Blue Cheese and Pecan Cheese Ball at your next gathering!
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Pamela Brooklyn Farm Girl says
This dip looks great, I especially love the roasted red peppers! I might have to use a spoon! 😛
Nikki Frank-Hamilton says
What a great dip full of flavor! This looks simple and delish! Having the ingredients on hand for those times when you need something quick would be a no-brainer! Love it!
Emily RecipestoNourish says
Oh yum! What a fun snack! Love all of that parm. Thanks for sharing it with us at Savoring Saturdays last week.
Erin says
Yes, the parmesan is a good addition to this one. It melds well with all the other flavors. Thanks for hosting, Emily!
Katie says
Yummy the truly looks awesome, love roasted red peppers. Thanks for sharing this found you at Share the Wealth!
Erin says
Thanks for stopping by, Katie. Yummy is exactly the word I use to describe it too! Healthy and delicious!
Kathryn Doherty says
These are some of my very favorite flavors and all together in a super-easy make-ahead dip?! Yes please! I’m definitely putting this on the menu for our next get together and just hoping I can resist eating it ALL before the guests arrive 😉 Yummed and pinned!
Erin says
Yep, this one doesn’t last long. I tend to have a hard time leaving it for the guests as well. I solve that with a double batch. Some for now, some for later 🙂 Thanks for stopping by, Kathryn!
Regina L. L. Wells says
Erin, I love this combination, especially the little zing of the capers. I think it’s going to be hard to let this meld overnight even though I can imagine how delicious it would be if I could let it sit. LOL!Pinned!
Erin says
Yes, the capers add the right amount of zing…as does the garlic. I love this stuff leftover, so sometimes I make a double batch 🙂
Ilka says
This dip sounds amazing Erin! Yum!
Erin says
I love your daughter’s comment! 🙂 I would probably have to do that with my family too – just change the naming to Amazingly Delicious Dip or something like that! 😉 Pinned!
Erin says
Yep, just calling it something else makes the kids more likely to eat it…how funny! I love this dip. Made it last night to put on a rice bowl. Thanks for coming by, Erin!
Kim~madeinaday says
This sounds awesome! Pinned Yummed & Sharing on Fb! Thanks for linking up to Merry Monday! Have a great week!
Kim
Ginnie | Hello Little Home says
This looks amazing! I’m a total appetizer lover, too. 🙂 I’d love it if you’d share this at Best of the Weekend tonight (8pm EST) if you have time!
Erin says
Hi Ginnie! Apps are the best! It’s shared 🙂 Thanks for coming by!
Marilyn says
Erin you out did yourself! I m DEFINITELY preparing this Mother’s Day. Thanks for the timely post. Thank you so much for linking at #WonderfulWednesday! I look forward to seeing what you share every week. Please come back for #ThursdayFavoriteThings or the #RecipeShareParty and get YUMMED. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured!
Pinned and shared.
Erin says
Thanks, Marilyn! This is such an easy and yummy dip. It works well with crackers or veggies, so it’s versatile. Enjoy!
Anna says
This looks good! I will have to try it out.
Erin says
Thanks for coming by, Anna! You’ll love it…so easy and so flavorful. 5 minutes and you’re done!