Roasted Red Pepper and Artichoke Dip
Recipe from Betty Crocker

Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.


Roasted Red Pepper and Artichoke Dip

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Servings: 16 servings (2 tablespoons dip and 4 crackers each)
Prep Time: 10 mins
Total Time: 10 mins
Related Categories: Dips and Spreads, Vegetarian
 
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Ingredients
  • 1   jar
    marinated artichoke hearts, drained (6 to 7 ounces)
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  • 1/2   cup
    drained roasted red bell peppers (from 7-ounce jar)
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  • 1   package
    cream cheese, softened (3 ounces)
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  • 1/2   cup
    sour cream
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  • 1/4   cup
    chopped fresh parsley
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  •  
    Assorted crackers or vegetable chips
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Directions
1.
In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
2.
Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.

Tip
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 100 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 1g); Protein 2g. Daily Values: Vitamin A 10%; Vitamin C 20%; Calcium 0%; Iron 4%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet
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