Artichoke Red Pepper Dip IV |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Delicious hot dip, Eat on tortilla chips or spread onto toasted bread. Ingredients:
2 (14 ounce) cans artichoke hearts, chopped and drained |
1 roasted red pepper, whole |
8 ounces sour cream |
8 ounces mayonnaise |
3/4 cup parmesan cheese, grated |
1 teaspoon hot sauce |
2 teaspoons black pepper |
Directions:
1. In a baking dish, place all ingredients except for the red pepper.
2. Take the red pepper out of the oven, place it into the dish.
3. Then using a fork and knife, cut the top off the pepper, remove it and the seeds.
4. Then chop the pepper into bite sized pieces.
5. (This will make sure that the pepper oils are in your dip) Mix well, place into a 350 degree oven for twenty minutes and serve hot.
|
|