Artichoke and Roasted Capsicum Dip
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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.
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
- Preheat oven to 180 C.
- 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.
- Bake for 30 minutes or until bubbly and lightly browned.
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