Artichoke Red Pepper Appetizer Recipes

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:

• Preheat oven to 400°F. Place cheeses and parsley in food processor container; cover. Process until smooth.
• Add artichokes and red peppers; process briefly just until blended. Spread 1 tsp. of the cheese mixture onto each cracker. Place on baking sheet.
• Bake 8 to 10 min. or until hot and bubbly. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

Steps:

• In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

Steps:

• Add all ingredients to a food processor.
• Pulse until chopped to a finely chopped tapenade.
• Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
• Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.

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:

• Mix all ingredients well.
• Bake at 350 until lightly browned, about 25 minutes.
• Serve with crackers or pita chips.

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch baking dish.
• Drain the artichoke hearts, reserving 2 tablespoons of the oil.
• Drain the roasted peppers and discard the liquid.
• Finely chop the artichoke hearts and peppers and set aside.
• Heat a large skillet over medium heat.
• Add the reserved oil, onion, and garlic.
• Cook for five minutes, or until soft and translucent.
• Remove from the heat and cool slightly.
• Beat the eggs in a large bowl until thick and lemon colored.
• Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
• Pour into the prepared pan.
• Bake for 30 minutes, or until pale golden brown.
• Cool for 15 minutes, then cut into one inch squares.
• Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
• Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Steps:

• 1. Add ingredients to a food processor and pulse until mixture is well blended, but still a little chunky. Transfer mixture to a bowl and season with salt & pepper.
• 2. Serve at room temperature on pita chips or toasted bread. Can be made ahead and refrigerated.