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Roasted Red Pepper and Artichoke Dip recipe
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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

Ingredients

  • 1 7 oz. jar roasted red pepper drained
  • 1 6 oz. jar marinated artichoke hearts drained
  • ½ cup minced fresh parsley stems removed, dried will do in a pinch
  • ½ cup fresh grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • 4 cloves garlic chopped or minced
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Instructions

  • Add all ingredients to a food processor or blender.
  • Pulse until the mixture becomes the texture of chunky pesto.
  • Place in a 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. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

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