Roasted Bell Pepper & Artichoke Dip

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Roasted Bell Pepper & Artichoke Dip
Roasted bell peppers add a layer of flavor in this creamy artichoke dip. Serve with veggies, pretzels or chips.
active:
10 mins
total:
30 mins
Servings:
8
Roasted Bell Pepper & Artichoke Dip Ted & Chelsea Cavanaugh

Ingredients

Directions

  • Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. Arrange mini peppers on the baking sheet and broil, flipping once, until the skins are blackened and blistered all over, about 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let stand for 10 minutes. Remove and discard stems, skins and seeds.

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  • Combine the peppers, artichokes, cream cheese and sour cream in a food processor; process until smooth. Serve with veggies, pretzels or chips, if desired.

To make ahead

Cover and refrigerate for up to 3 days.

Nutrition Facts

Serving Size:
1/4 cup
Per Serving:
102 calories; fat 9g; cholesterol 23mg; sodium 148mg; carbohydrates 4g; dietary fiber 1g; protein 2g; sugars 2g; saturated fat 5g; vitamin a iu 1063IU; potassium 97mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/06/2023
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