Artichoke and Roasted Capsicum Dip

    Artichoke and Roasted Capsicum Dip


    178 people made this

    A hot and luscious dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

    Serves: 24 

    • 2 tablespoons butter
    • 1 leek, washed and finely chopped
    • 400g tin artichoke hearts, drained and chopped
    • 220g roasted red capsicums, drained and chopped
    • 125g freshly grated parmesan
    • 3 tablespoons mayonnaise

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C.
    2. Melt butter in a saucepan over medium heat. Add leek and gently cook until tender. Stir in the artichoke hearts, roasted red peppers, parmesan and mayonnaise. Transfer to a 20m square baking dish.
    3. Bake for 30 minutes or until bubbly and lightly browned.

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