Sunday, November 22, 2009

Artichoke and Red Pepper Dip

This has got to be the easiest dip ever...and so tasty too.

2 Tbsp. butter
1 leek, washed and sliced to green

1 13oz can artichoke hearts,chopped
1 7oz jar of roasted red peppers, chopped
3/4 cup parmesan cheese, shedded
3 Tbsp. mayonnaise

Saute leek and butter in pan until soft, about 6 minutes.

Mix together all ingredients in an oven safe bowl.  Sprinkle with salt and pepper and mush down with spoon.  Bake at 350 degrees for 30 minutes until bubbly.



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