|
 Recipe:
Roasted Red Pepper Dip
The first time I tasted this roasted red pepper dip, it was so good that I actually
gasped.
| Yield |
about 2 cups |
| Time |
35 minutes |
| Tools |
- food processor
- 8x8 or 9x9 baking dish
- rubber spatula
|
| Ingredients |
- 1 c mayonnaise or vegan mayonnaise
- 1/3 c parmesan cheese, grated
- 12 oz artichoke hearts (unmarinated)
- 1/8 t garlic powder
- 2 T red onion
- 1 c roasted red peppers
|
| Directions |
Preheat oven to 350. Place everything in the food
processor and process until smooth.
Transfer to the baking dish and bake for 30 minutes. Serve warm, with bread.
|
| Notes |
If you have any roasted red pepper dip left over, you can eat it cold
(delicious!) or reheat in the oven. (Don't microwave, as it will separate).
It's also great on veggie burgers. |
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