Wednesday, February 18, 2009

Recipe Rursday: Artichoke & Pepper Bake

An easy tasty bake, from a few weekends ago. Taken 2/6/09.

Artichoke & Roasted Red Pepper Dip (Appetizer),
from's Southern food site.
  • 1 C grated Parmesan
  • 1 C mayonnaise (less & the light mayo work fine)
  • 12-14 oz. artichoke hearts, drained, not marinated (I used a giant jar from BJs)
  • 1/8 t. garlic powder
  • 1/8 t. onion powder
  • 1/4 C minced roasted red pepper (I doubled the peppers)
Combine all ingredients (in food processor); spread in a pie plate or shallow baking dish. Bake at 350F for 30 min. Other options: Serve cold or heat in the oven for 10 min at 350F. Do not reheat in the microwave (dip might separate). Serve with crackers or scoops. If you use the giant jar of artichoke hearts, this makes quite a large dip - perfect for a small party. I think Brian & Chris finished off the left overs at breakfast. The clean dish spoke for itself.

Next week: Chris' go at Asparagus, Artichoke, & Shiitake Risotto.