Roast red pepper artichoke dip

Roast red pepper artichoke dip is one of my favourite quick recipes for a light and tasty appetizer for almost any occasion. I’ll be the first to admit it: I’m not really a huge fan of bell peppers as a principle flavour. Mixed in among other ingredients and working in concert to create a flavour profile? Yes. This is a shining example of that relationship I have with the illustrious bell pepper.

I love cream cheese; I even like artichokes (albeit not as much as cream cheese). Artichoke dip, you say? Oh, yes please. Blend in a bit of roasted red pepper with that? Well, I must admit I was a bit reluctant at first, but if the balance is right, I give it a big thumbs- up.

Even since I swore off dairy (mainly for health reasons), I still had to fight to resist a good cream cheese dip. Now that there are dairy-free alternatives on the market for cream cheese, I can bring this old favourite recipe back and share it with you here.

This Recipe is a crowd pleaser on so many levels. It can really wake up your sandwiches, it definitely spruces up any appetizer platter. Get-together with friends? This is a failsafe addition to the snacks table. And at only 10 ingredients, it’s a snap to make.

Years ago, when I owned my catering company, this was a best seller on my appetizer/hors d’oeuvre menu. As well, it was a favourite among my deli case items. On occasion, I’d jazz it up a bit with adding goat cheese and serve it in a sourdough bread bowl. There’s no reason why you couldn’t as well.

So, next time you’re having a little get-together or just feel like making your daily sandwich routine a bit more exciting, give the roast red pepper artichoke dip a try.

You’d be glad you did.

Roast red pepper artichoke dip

A light and creamy dip made from fresh roasted peppers and artichoke hearts.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Prepped ingredient
Cuisine Italian, Mediterranean

Equipment

  • food processor, sheet pan, mixing bowl, oven

Ingredients
  

  • 1 250gr block cream cheese I use a vegan version made by Daiya.
  • 2 14oz tins artichoke hearts
  • 1 whole roasted red pepper see the pro tip on my page
  • 5 cloves roasted garlic also see my page for the pro tip on this
  • 1 whole shallot peeled
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp fennel seeds
  • 1 tsp thyme
  • 1 Tbsp olive oil

Instructions
 

  • Preheat the oven to 350F
  • Combine all the ingredients except the cream cheese and roasted peppers in a bowl and place it on a baking sheet in a single layer and roast for 25 minutes.
  • Once it comes out of the oven, allow it to cool a bit to avoid burning yourself and damaging your food processor.
  • Put the roasted red pepper in the food processor and blend until smooth. Gradually add the roasted atrichokes, garlic and shallots until smooth.
  • Once they're all pureed smooth, add the cream cheese and blend it in until smooth.
  • Remove and place in whatever dish you like. Serve as a dip or use as a sandwich spread.
  • Enjoy!

Video

Notes

In the video attached, I used a vegan cashew and potato-based cream cheese. Only because I and my family no longer consume dairy; don’t let that stop you from using real cream cheese or even goat cheese on this one.
Keyword artichoke, dip, gluten free, red pepper, spread

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