Kat’s Artichoke & Roasted Red Pepper Dip

Posted by Mandy on August 22nd, 2012. Filed under: Appetizers, Brunch, Dips, Vegetables.

For months my sister raved about this dip that her friend made and that they munched on during one of their porch talks. And believe it or not, she had the nerve to talk about it over and over and not bring me the recipe. Seriously? What kind of person tells me, The Supermom Chef, about how good a recipe was and doesn’t share the recipe? The only reason why I’m now able to call her my sister again after behaving so terribly to me, her beloved sister, is because she redeemed herself and finally asked Kat, her best friend, for the recipe. And I made it the very next day for company that came over and we all gorged ourselves on this yummy dip (although I did make a couple of slight changes to her recipe). Even my kids, the kids who if they had even an inkling of what was in the dip would most certainly put it nowhere even close to their lips. So, do yourself a favor and have folks over to your house soon and make this for them. Trust me, you don’t wanna make this alone. You’ll most likely eat the entire dish. Not that I’m speaking from experience or anything. *ahem*

P.S. You should have seen the looks I got from my neighbors driving down the street as I sat outside photographing this dip. It was dark already so I had to pull out my big studio light. I’m sure they thought I was nuts. See what I go through for you folks to see these photos! :)

 

Kat’s Artichoke & Roasted Red Pepper Dip

1 (14 oz) can artichoke hearts (in water), drained & chopped

1 (7 oz) jar roasted red peppers, drained & chopped

1 cup mayonnaise

1/2 cup sliced green onions

1 cup grated Parmesan cheese

1/2 lemon, juiced

salt & freshly ground black pepper, to taste

Preheat oven to 350 degrees F. Saute the green onions (or yellow onion, if desired) in a small amount of olive oil until softened. Mix all ingredients together until well combined. Pour into a small baking dish and bake until golden and bubbly, about 20 minutes. Serve hot with your choice of dippers (bagel chips were great with it!)

1 Response to Kat’s Artichoke & Roasted Red Pepper Dip

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