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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