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 it’s 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 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 keeps 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 and pulse until mixture becomes the texture of chunky pesto.
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 keeps in the refrigerator for about a week.
Nutrition
My favorite way to make this dip is in my Vitamix blender. You can make everything from dips and fresh soups to fondue and ice cream in this amazing appliance. With its variable speed control, it’s easy to adjust the speed to achieve a variety of textures, so dips or sauces turn out perfectly.
Enjoy this Roasted Red Pepper and Artichoke Dip or this Blue Cheese and Pecan Cheese Ball at your next gathering!
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