Artichoke and Roasted Red Pepper Dip

A hot tasty dip that is sure to please everyone. Artichoke hearts and roasted red peppers add a pleasant zing to this mild crowd pleaser that’s perfect for crackers or bread.

Original recipe makes 3 cups


2 tablespoons butter
1 leek, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise

  • PREP

    10 mins

  • COOK

    40 mins


    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8×8 inch baking dish.
  3. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.


Calories: 62 kcal
Carbohydrates: 2 g
Cholesterol: 6 mg
Fat: 5.6 g
Fiber: 0.2 g
Protein: 1.3 g
Sodium: 229 mg