Roasted Red Pepper & Artichoke Dip

Noth­ing like a lit­tle roasted red pep­per to brighten up an already mouth­wa­ter­ing arti­choke dip!

(serves 6)

INGREDIENTS

2 Tbsp. (30 ml) butter

1 leek, diced

2 cloves gar­lic, minced

2 jars (24 oz.) (195 ml) mar­i­nated arti­choke hearts, drained and chopped

1 jar (7 oz) (210 ml) roasted red pep­pers, drained and chopped

1 cup (240 ml) grated Parme­san cheese

1 cup (240 ml) Feta cheese

6 Tbsp. (90 ml) mayonnaise

DIRECTIONS

1.    Pre­heat oven to 350 F (175 C).

2.    Melt but­ter in a saucepan over medium heat. Sauté diced leek and gar­lic until ten­der. Stir in the arti­choke hearts, roasted red pep­pers, Parme­san cheese, Feta cheese and may­on­naise. Trans­fer to an 8x8” (20 x 20 cm) bak­ing dish.

3.    Bake for 30 min­utes or until bub­bly and lightly browned.

TIPS AND TRICKS

• Use green onions or shal­lots instead of leeks, if you prefer.
• Add more gar­lic if you are a gar­lic lover.
• If you like it cheesier, add 1 pack­age (12 oz/360 ml) of cream cheese. Soften to room tem­per­a­ture before stir­ring in.
• Add cayenne pep­per or some Tabasco when sautéing for a lit­tle kick.
  Serve with wheat crack­ers, cros­tini, French bread or any­thing you like.

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