Roasted Red Pepper and Artichoke Dip
Roasted Red Pepper and Artichoke Dip!
Super simple to put together and loaded with flavor!
I could chomp on this fresh, healthy dip all day long.
Back in 2011 Jeff and I were headed to our “trip of a lifetime” safari in Kenya. We were diverted (long story for another post) and ended up in Istanbul.
Outfitted in our safari clothes and armed with our malaria meds and way more camera equipment than we needed, we made the best of a disappointing and frustrating situation and thoroughly enjoyed Istanbul.
The food! The traditional Turkish breakfast!
I was really impressed and hope to return to explore more.
One dish we especially enjoyed was a spicy salsa — and I’m kicking myself now for not writing down the Turkish name for it. Once we tasted it, we ordered it with every meal. No kidding.
It was that good!
Well, this delicious roasted red pepper dip . . . isn’t that particular salsa, BUT it has the same addictive qualities!
This dip recipe is delicious as soon as you make it, but if you let the flavors develop for an hour or two, my goodness it’s amazing!
By the way, I’m closing in on that Turkish recipe, and I won’t stop until I succeed!
ENJOY! – The Recipe Wench
Roasted Red Pepper Dip
|Prep time||5 minutes|
- 1 7 ounce jar roasted red peppers (drained)
- 1 6 ounce jar marinated artichoke hearts (drained)
- 1/2 Cup minced fresh parsley
- 1/3 Cup olive oil
- 1 Heaping tablespoon capers, drained and rinsed
- 3 Cloves garlic
- 1 Tablespoon lemon juice
- 1 Teaspoon kosher salt
- chips, crackers, pita bread or sliced baguettes
Roasted Red Pepper dip bursts with flavor and is super easy to put together. If you want you can add a little crushed red pepper to spice this up!
One taste of this dip and you'll recognize this is one of those dips that you just want to put on everything! Chips, crackers, pita bread, sliced baguettes, scrambled eggs, potatoes . . .
ENJOY! - The Recipe Wench
|Place all ingredients in bowl of food processor. |
Pulse until finely chopped and mixture is blended.
Transfer to serving bowl, cover and refrigerate for at least 2 hours to allow flavors to develop.
Taste and adjust seasonings before serving.