Roasted red peppers add color to a one-dish dip requiring 10 minutes of prep time.
Roasted Red Pepper and Artichoke Dip
- Prep Time 10 min
- Total 10 min
- Servings 16
- Ingredients 6
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
Instructions
-
Step1In 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.
-
Step2Garnish dip with additional chopped fresh parsley if desired. Serve with crackers.
Nutrition
100
Calories
7g
Total Fat
2g
Protein
9g
Total Carbohydrate
1g
Sugars
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
1/2Tips from the Betty Crocker Kitchens
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