Artichoke and Roasted Red Capsicum Dip

    Artichoke and Roasted Red Capsicum Dip


    178 people made this

    About this recipe: A delicious dip bursting with flavour and texture. Very impressive at parties! Serve with chips or on top of toast.

    Serves: 24 

    • 2 tablespoons butter
    • 1 leek, diced or the tender part of 2 onions, chopped
    • 400 gm tin artichoke hearts, drained and chopped
    • 200g jarred roasted red capsicums, drained and chopped
    • 110g freshly grated Parmesan
    • 3 tablespoons mayonnaise

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C.
    2. Melt butter in a saucepan over medium heat. Cook onion until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan and mayonnaise. Transfer to a 20m square (8 in) baking dish.
    3. Bake for 30 minutes in preheated oven, or until bubbly and lightly browned.

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