Best 9 Roasted Red Pepper Artichoke And Black Olive Dip Recipes
Indulge in a flavor-packed culinary journey with our delectable Roasted Red Pepper, Artichoke, and Black Olive Dip. This tantalizing appetizer, beaming with vibrant colors and bold Mediterranean flavors, will captivate your taste buds and leave you craving more. Get ready to embark on a delightful odyssey of flavors as we guide you through the art of creating this irresistible dip, along with its complementary recipes.
Dive into the depths of culinary bliss with our curated collection of recipes, each a symphony of flavors. From the classic Roasted Red Pepper Hummus, bursting with smoky sweetness, to the tangy and refreshing Artichoke and Spinach Dip, these recipes are sure to elevate any gathering. And let's not forget the savory Black Olive Tapenade, a delectable spread that will transport you to the sun-kissed shores of the Mediterranean.
So gather your ingredients, ignite your culinary passion, and prepare to unveil the secrets behind these extraordinary dips. Your taste buds will thank you for this flavorful adventure.
ARTICHOKE DIP WITH ROASTED RED PEPPERS
This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.
Provided by Diana Rattray
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
- In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
- Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
- Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.
Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
- In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
- Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
- Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
- Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
ROASTED RED PEPPER DIP
This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
ROASTED RED PEPPER ARTICHOKE DIP
Make and share this Roasted Red Pepper Artichoke Dip recipe from Food.com.
Provided by tarastaton20
Categories < 60 Mins
Time 40m
Yield 5 cups of dip, 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients well.
- Bake at 350 until lightly browned, about 25 minutes.
- Serve with crackers or pita chips.
Tips:
- Use ripe red bell peppers: Roasting brings out their natural sweetness and flavor.
- Roast the peppers over an open flame or under a broiler: This gives them a smoky flavor.
- Remove the skin from the peppers before chopping them: This makes them easier to eat.
- Use a variety of olives: Kalamata, black, and green olives all add different flavors and textures to the dip.
- Chop the artichoke hearts finely: This helps them to blend into the dip.
- Use a good quality olive oil: It makes a big difference in the taste of the dip.
- Season the dip to taste: Add salt, pepper, and garlic powder until you reach the desired flavor.
- Serve the dip with pita chips, crackers, or vegetables: It's also great as a sandwich spread.
Conclusion:
Roasted red pepper, artichoke, and black olive dip is a delicious and versatile appetizer that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a crowd-pleasing snack or party food, give this dip a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
