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Artichoke and Red Pepper Dip
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Artichoke and Red Pepper Dip
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 22 minutes
Prep Time:
 15 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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Hot artichoke dip is a perennial holiday party favorite that's typically loaded with mayonnaise, cheese - and calories. This dip also starts with artichokes, but goes in a healthier direction with flavorful ingredients like roasted peppers and green olive tapenade. This dip is best served hot, but refrigerated leftovers make a tasty snack when spread on bread or crackers. It's also good with plain crackers or toasted pita chips.

1. Preheat oven to 350 degrees F. Spray a gratin dish or 8-by-4-inch loaf pan with vegetable cooking spray.
2. Place artichoke hearts, red pepper, and garlic in the bowl of a food processor fitted with a metal blade. Process until roughly chopped, about 45 to 60 seconds.
3. Place mixture in a bowl. Add tapenade, Tabasco, yogurt, sour cream, and Garlic Pepper Rub. Stir to combine. (At this point, mixture could be covered and refrigerated for several hours or overnight.)
4. Spoon mixture into prepared baking dish. Sprinkle with cheese, then paprika.
5. Bake, uncovered, for 20 to 22 minutes, until lightly brown on top and heated through. Serve warm, with a knife for spreading.

Recipe courtesy of Hannaford fresh November-December 2008.
14 oz Canned artichoke hearts packed in water, rinsed and drained
2 svg Roasted sweet red pepper, jar
1 ea Fresh garlic cloves
2 tsp Hannaford Inspirations Green Olive Tapenade
1/2 tsp Tabasco sauce
6 Tbs Plain yogurt, non fat
2 Tbs Sour cream, lowfat
2 Tbs Cheese, parmigiano reggiano
1/4 tsp Paprika


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