Baked Artichoke & Roasted Red Pepper Dip
Recipe: #5389
May 12, 2012
Categories: Dips, Artichokes, Appetizers, Peppers, One-Pot Meal, Baby Shower, Birthday, Christmas, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Mothers Day, New Years Potluck, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"This is one of my most requested dips, I can't have people over without making it or I have lots of upset guests! For anyone who likes a spicy dip just add in some pickled chopped jalapeno peppers"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (90 g)
- Calories 189.9
- Total Fat - 11.3 g
- Saturated Fat - 3.1 g
- Cholesterol - 49 mg
- Sodium - 529.9 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 0.1 g
- Sugars - 1.6 g
- Protein - 14.2 g
- Calcium - 231.8 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish.
Step 2
Bake at 350° for 30 minutes. Don't reheat in the microwave or dip might separate.
Tips
No special items needed.
1 Reviews
You'll Also Love
