Roasted Red Pepper and Artichoke Dip
Roasted Red Pepper and Artichoke Dip is a simple make-ahead dip that will be even better the next day as the flavors meld together.
To make this easy dip, blend roasted red peppers and artichoke hearts with garlic, lemon juice, tahini, and other seasonings until the mixture is smooth but still retains some texture, and serve with pita chips or crackers as a dip for appetizer.
Other dip recipes you might enjoy: Artichoke and Spinach Dip and Jalapeno Pepper Dip.
Yield: Serves 8
- 1 jar (500ml) roasted red bell peppers, drained and coarsely chopped
- 1 can (398ml) artichoke hearts, drained and coarsely chopped
- 1 garlic clove
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons pomegranate molasses
- 1/4 cup coarsely chopped walnuts for garnish
- crumbled feta cheese for garnish
- salt and pepper to taste
Place all the ingredients except walnuts and feta cheese into a food processor. Blend until mostly smooth but not completely pureed. Adjust the seasoning.
Transfer to a serving bowl. Drizzle with olive oil. Garnish with walnuts and feta cheese. Serve with pita bread or cracker.
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