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Roasted Red Pepper and Artichoke Dip

Roasted Red Pepper and Artichoke Dip
  • Prep 10 min
  • Total 10 min
  • Servings 16
Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.
Updated December 15, 2009

Ingredients

  • 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

Steps

  • 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.

  • Lighten up this dip by using light or fat-free sour cream and reduced-fat cream cheese (Neufchâtel).
  • Serve this dip from any color hollowed-out bell pepper. Cut a thin slice off the bottom to help it stand upright.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
75mg
2%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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