Artichokes With Roasted Pepper Dip Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.
• Cut the bread top and center into cubes and set aside.
• Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.
• Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.
• Serve with the bread cubes, baguette, crackers and crudites.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
• Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

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.

Steps:

• Cut bell peppers in half lengthwise, discarding seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
• Broil for 10 mins or until blackened.
• Place in a zip-lock plastic bag; seal.
• Let stand for 20 minutes.
• Peel and set aside.
• Cut off artichokes stems, and remove bottom leaves.
• Trim about 1" from tops of artichokes.
• Bring water, lemon slices, bay leaf and garlic to a boil in a large Dutch oven.
• Add artichokes; cover, reduce heat, and simmer 25 mins or until leaf near the center of each artichoke pulls out easily.
• Drain well; discard lemon, bay leaf and garlic.
• Set aside.
• Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.
• Combine bell pepper mixture, fines herbes or combo of chives and parsley, garlic powder and black pepper.
• Spoon 2/3 cup into a serving bowl; sprinkle with boursin or feta, and capers, if using.
• Serve with artichokes.
• Cover and chill remaining dip.