Roasted Red Pepper and Artichoke Dip recipe

Roasted Red Pepper and Artichoke Dip

This 5 minute Roasted Red Pepper dip is a tasty, flavorful appetizer your guests will love.
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings 8
Calories 144kcal
Author Erin Henry


  • 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


  • Add all ingredients to a food processor or blender and pulse until mixture becomes the texture of chunky pesto.


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. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 731mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 775IU | Vitamin C: 24.8mg | Calcium: 96mg | Iron: 0.9mg