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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