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Artichoke and roasted red pepper dip recipe

Artichoke and roasted red pepper dip recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast peppers

A hot dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

178 people made this

IngredientsServes: 24

  • 2 tablespoons butter
  • 1 leek, diced
  • 1 (390g) tin artichoke hearts, drained and chopped
  • 200g (7 oz) jarred roasted red peppers, drained and chopped
  • 110g (4 oz) freshly grated Parmesan
  • 3 tablespoons mayonnaise

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

  1. Preheat oven to 180 C / Gas mark 4.
  2. Melt butter in a saucepan over medium heat. Sauté leek 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.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(180)

Reviews in English (147)


I make this all the time and people are always requesting a copy of the recipe. I do add 1 teasp. minced garlic, 2 more tablespoons of mayo than called for in the recipe and I use 4 green onions instead of leek. Everyone loves this one and it is so easy to make.-03 Dec 2005


I really liked this recipe, but when I took it to a New Year's Eve party it didn't get eaten very quickly. I loved the way the artichokes and peppers made the dip so hearty and the marinade on the artichokes was yummy......I think the reason that it didn't get eaten is because it doesn't look very pretty. It almost looked like a funky salsa or something, but I would serve it again at my own home so that I could explain what it was and I think it would go over better.~~~~~~~I made this again for a smaller get together and it was gone before anything else.....I loved it, and when I could tell people what it was they really enjoyed....-02 Jan 2003


So, I really changed this recipe b/c I wasn't sure what we'd be in the mood for. Diced the red peppers, and chopped up ONE can of artichoke hearts. I then added one 8 oz pkg of cream cheese, softened, 3/4 c. mont. jack cheese, 3 cloves garlic, 1/4 c. grated parmesan cheese, 1 1/2 tsp. ground black pepper, 1 c. mayo and 1 Tbsp dried minced onion. I tossed all of this in the food processor and ground the heck out of it. Threw it in the oven for 20 minutes @ 350. Served with Pita Chips (recipe from this site) and an assortment of fresh veggies. My guests could not get enough, and had to force themselves to stop eating, so as to have room for dinner! Even my picky picky 9 year old gobbled it up, and has requested we have it again tonight. The artichokes really set this apart, and it's just such a pretty dish to set on the table.-12 Jun 2007

Recipe Summary

  • 1 medium leek, thinly sliced and quartered, or 1/3 cup sliced green onions
  • 2 teaspoons margarine or butter
  • 1 ounce can artichoke hearts, drained and coarsely chopped
  • 1 cup grated Parmesan cheese
  • 1 7 ounce jar roasted red sweet peppers, drained and coarsely chopped
  • 1 cup mayonnaise, salad dressing, or light mayonnaise dressing*
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley
  • 2 tablespoons grated Parmesan or Romano cheese
  • Assorted vegetable dippers, flat breads, or assorted crackers

In a skillet cook sliced leek or onion in hot margarine or butter until tender but not brown. Remove from heat. Stir in artichoke hearts, the 1 cup Parmesan cheese, roasted red peppers, mayonnaise or salad dressing, and black pepper.

Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and the 2 tablespoons Parmesan cheese.

Bake, uncovered, in a 350° oven about 20 minutes or until heated through. Or, microcook on medium-high power for 6 to 8 minutes or until heated through, turning dish halfway through cooking time. Serve with assorted cut-up raw vegetable dipping sticks, flat breads, or crackers.

Do not make with fat-free mayonnaise dressing or salad dressing. Dip will not set.

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Artichoke Hearts and Roasted Red Pepper Dip


  • 1 14-ounce can quartered artichoke hearts, drained
  • 1/4 cup roasted red peppers (from a jar)
  • 1-2 cloves garlic, chopped (these get very strong, so I advise moderation)
  • 1 tbsp. tahini
  • 1/8 tbsp. white pepper
  • salt to taste


  1. Blend all ingredients in a food processor until smooth. Serve as a dip for fresh vegetables (baby carrots, peppers, cauliflower, broccoli, etc.) or pita bread.

Preparation time: 5 minute(s) | Cooking time: 0 minutes

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 76 calories , 16 calories from fat, 2g total fat, 0mg cholesterol, 97.4mg sodium, 384mg potassium, 13.1g carbohydrates, 5.9g fiber, <1g sugar, 4.3g protein, 2.5 points.

PS–I didn’t actually eat all of the food you see in the first photo! My husband was happy to polish off what I couldn’t finish, and E. helped with the Kalamata olives.

The food! The traditional Turkish breakfast!

I was really impressed and hope to return to explore more.

One dish we especially enjoyed was a spicy salsa — and I’m kicking myself now for not writing down the Turkish name for it. Once we tasted it, we ordered it with every meal. No kidding.

Well, this delicious roasted red pepper dip . . . isn’t that particular salsa, BUT it has the same addictive qualities!

This dip recipe is delicious as soon as you make it, but if you let the flavors develop for an hour or two, my goodness it’s amazing!

By the way, I’m closing in on that Turkish recipe, and I won’t stop until I succeed!

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Made this for a New Year's Eve dinner party. Guests loved it and went back for seconds and thirds. I stuck exactly to the recipe. Easy to prepare. I recommend roasting the peppers and not using store bought.

I halved the recipe. I added more garlic and fresh basil and served it with crostini. Today I am putting the leftovers on pizza. It's delicious.

This is the best antipasto I have ever had. I added the feta suggested by others and it really added a lot to it. My husband raved about it and he hates peppers. I plan on making it again and again.

Beautiful and tasty. Even better with some fresh basil.

Superb. Intended to eat this the day it was made, but plans changed and we didn't get to it for 2 days. The flavors blended together and mellowed. Best antipasto we ever made. Don't forget the Italian bread to dip into the juices.

I prepared this antipasto just as the recipe appears here, and it was wonderful! I took it to a party, and everyone wanted the recipe. The colors made for a lovely presentation in an attractive serving dish, as well. It was really good the next day as leftovers, too:)

We used Cilantro instead of Flat Leaf Parsley and it was delicious. Served on toasted rounds they made great bruschetta and the next morning with asiago cheese: amazing omelettes!

This was a little too messy to eat for a good company dish, but it was delicious.

It's quick and easy and a definite crowd pleaser. I serve it with cheese (a sharp provolone)and ciabatta bread. It's the most frequently requested antipasto by my in-laws.

This was easy and fabulous. I made it as an appetizer for a dinner party of foodies and they all loved it. It would be great toss with pasta as well - perhaps w/a little crumbled feta. Bravo.

A very nice addition to a buffet - I made the dish the night before and served it at room temp. I also added crumbled Feta cheese - delicious!!

I found the recipie to be delightful for the first few bites, but is definitely an appetizer, and not to be enjoyed in meal-form. My roommate, however, ate the majority of the antipasta, and thought it was simply grand. try it for yourself i guess.

Make this a day or two ahead of time so that the flavors can fully develop. It didn't look as pretty as I thought it would when all of the colorful ingredients were added, the black olives dulled the color of the vibrant peppers and parsley. The leftovers make a great vegetarian sandwich filling, pill a french roll with this anitpasto, melt provolone cheese on top. ohsogood.

This went really well at a wine and cheese I had with some friends. They ate it up and asked all about it. Very easy to do and well worth it!

Added balsamic vinagrette to add a little more 'guilt free' flavor. Added more garlic too. Took it to a party, everyone raved!

After I made this dish I kept thinking that it needed a dressing with it but after I tasted the dish I was astonished at how delightful all of the flavors were together. It was light and a great alternative for a salad. Everyone at the dinner party commented how good it was.

Great! I made this as an appetizer, to go with slices of Italian bread. It was wonderful that way. Since there was some left over, I cooked some linguine and tossed some of this antipasto with the linguine. Fresh ground pepper and shaves of parmesan over top. REALLY good! Best at room temperature. Keeps well. Beautiful. This recipe will be with me for a long time!

Recipe Summary

  • 2 14 ounce cans artichoke hearts, rinsed and drained
  • 1 8 ounce carton sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon harissa paste
  • ¾ cup finely shredded Parmesan cheese
  • ½ cup mayonnaise
  • ½ cup bottled drained and chopped roasted red sweet peppers
  • ¼ cup almonds, toasted and coarsely chopped
  • Fresh mint leaves

Preheat oven to 350°F. Place artichoke hearts in a fine mesh sieve or colander. To remove excess liquid, firmly press on artichoke hearts with paper towels. Chop artichoke hearts. Set aside.

In a large bowl stir together the sour cream, flour, and harissa paste until combined. Stir in 1/2 cup of the cheese, the mayonnaise, roasted peppers, and artichokes. Transfer to a 9-inch pie plate. Sprinkle with remaining 1/4 cup cheese.

Bake, uncovered, about 30 minutes or until edges are lightly browned and mixture is hot in the center. Cool 15 minutes. Top with almonds and mint.

  • 1 cup roasted red pepper, drained
  • 1.5 cups artichoke hearts, drained
  • 1/3 cup fresh parsley
  • 1/2 cup parmesan cheese, shredded
  • 3 Tablespoons olive oil
  • 2 cloves garlic
  • 1-1/2 Tablespoons lemon juice
  • Salt & pepper to taste

Combine all ingredients in a food processor. Pulse until thoroughly combined but not pureed.

Add salt and pepper to taste.

Refrigerate if not serving immediately.

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


  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࡮ 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

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