Roasted Red Pepper and Artichoke Dip

Roasted Red Pepper and Artichoke Dip

Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

16

servings

1
jar (6 to 7 oz) marinated artichoke hearts, drained
1/2
cup drained roasted red bell peppers (from 7-oz jar)
1
package (3 oz) cream cheese, softened
1/2
cup sour cream
1/4
cup chopped fresh parsley
Assorted crackers or vegetable chips
  1. In food processor, place artichoke hearts and bell peppers. Cover and process until coarsely chopped. Add cream cheese, sour cream and parsley. Cover and process just until blended.
  2. Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.
Makes 16 servings (2 tablespoons dip and 4 crackers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Lighten up this dip by using light or fat-free sour cream and reduced-fat cream cheese (Neufch√Ętel).
Serve this dip from any color hollowed-out bell pepper. Cut a thin slice off the bottom to help it stand upright.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 10mg;
  • Sodium 150mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.