Roasted Red Pepper, Caper, and Artichoke Dip Recipe
A Yummy Dish that puts a unique spin on the regular old artichoke dip recipe!
You can find me over at Hugs & Cookies sharing my fabulous Sweet and Salty Cheesecake. And make sure you scroll to the bottom to see everyone else who participated posts!
I am so excited to be a guest for Melissa today on her beautiful blog. Being a food blogger myself, I was immediately drawn to her category titled, ” Yummy Goodness!”
My name is Danielle and you can find me posting EXCITING recipes on a daily basis (yes, I did say DAILY) over at HUGS & COOKIES XOXO. I can also be found on Facebook at HUGSANDCOOKIESXOXO. In addition to sharing recipes, I host weekly bake alongs where you can join in and bake the featured recipe! I hope you’ll come visit!
Combine everything in the food processor and blend until well combined. Chill covered until ready to serve.
- 1 7 oz. jar roasted red peppers, drained
- 1 6 oz. jar marinated artichoke hearts, drained
- 1/2 cup minced fresh parsley
- 1/2 cup fresh grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
- Combine everything in the food processor and mix until smooth.
- 1 7 oz. jar roasted red peppers, drained
- 1 6 oz. jar marinated artichoke hearts, drained
- 1/2 cup minced fresh parsley
- 1/2 cup fresh grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Eli@coachdaddyblog
Saturday 30th of June 2012
Good stuff, and well done - you've inspired me to want to have a healthier appetizer tonight than ... well, I'm too embarrassed to tell you what was on the menu!
Jess
Tuesday 5th of June 2012
Yum!!! This looks so good!